Yeast: WLP530 (Abbey Ale) or Wyeast 3787(Trappist Style High Gravity) Brew Day Instructions Mash-in grains at 148F (64.5C) and hold for 60 minutes. Infuse with boiling water or use direct heat to reach 168F (76C) and sparge with 168F water until you have 7.5 gallons of wort in your boil kettle. Bring to a boil for 90 minutes, adding additional sugars and hops as laid out in the recipe above. Chill 5.5 gallons of wort to 68F (20C), transfer to fermentation vessel and pitch yeast. Beyond ...