BigFoot Clone - Beer Recipe - Brewer's Friend

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BigFoot Clone

300 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 120 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 300 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Thursday January 16th 2020
1.091
1.016
9.9%
112.0
14.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.75 lb American - Pale 2-Row17.75 lb American - Pale 2-Row 37 1.8 91%
1.75 lb American - Caramel / Crystal 80L1.75 lb Caramel / Crystal 80L 33 80 9%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cascade1.5 oz Cascade Hops Pellet 5.5 Boil 90 min 24.49 16.7%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Boil 90 min 44.53 16.7%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Boil 60 min 15.26 11.1%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 30 min 27.73 11.1%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 0 min 11.1%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Dry Hop at 68 °F 3 days 11.1%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop at 68 °F 3 days 11.1%
1 oz Chinook1 oz Chinook Hops Pellet 13 Dry Hop at 68 °F 3 days 11.1%
9 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.1 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.34 gal Infusion Mash Strike -- 151 °F 60 min
6.35 gal Batch Sparge Batch Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.34 25.4  
Mash volume with grains 7.9 31.6  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume 5.85 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.48 g | 37.9 qt) 9.5 38  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 6.28 g | 25.1 qt) 6.25 25  
Estimated amount in fermentor 6.25 25  
Total: 12.19 48.8
Equipment Profile Used: System Default
 
Notes

Mash grains at 151° F (66° C) and allow to rest 60 minutes

Sparge at 168° F (76° C).

Bring full wort volume to a boil and boil 120 minutes, adding hops at stated intervals.

Chill to 65° F (18° C) and oxygenate.

Decant and pitch 65° F (18° C) yeast starter.

Fit fermenter with blow-off device, allow at least 5 gallons (18.9 L) of headspace, and/or use Fermcap to control foaming.

Hold at 65° F (18° C) until you see signs of active fermentation, allow temperature to rise to 67° F (19° C), and hold until terminal gravity is reached.

Dry hop 3 days in primary at 68° F (20° C), then rack, package and carbonate to 2.3 vol. (4.6 g/L) CO2.

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  • Last Updated: 2020-01-16 04:38 UTC