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Sierra Nevada Brewing Co. - Bigfoot Clone

Method: Partial Mash
Style: American Barleywine
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.151 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 321 calories (Per 12oz)
Carbs: 32.8 g (Per 12oz)

Created: Tuesday April 8th 2014

Original Gravity:

1.096

Final Gravity:

1.024

ABV (standard):

9.5%

IBU (tinseth):

80.0

SRM (morey):

10.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Liquid Malt Extract - Light13 lb Liquid Malt Extract - Light	35	4	81.3%
2 lb	American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L	35	20	12.5%
1 lb	American - Pale 2-Row1 lb Pale 2-Row	37	1.8	6.3%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Cascade2 oz Cascade Hops	Pellet	7	Boil	120 min	21.21	33.7%
2.77 oz	Nugget2.7715 oz Nugget Hops	Pellet	14	Boil	120 min	58.79	46.6%
0.57 oz	Cascade0.57 oz Cascade Hops	Pellet	7	Dry Hop	56 days		9.6%
0.60 oz	Centennial0.6 oz Centennial Hops	Pellet	10	Dry Hop	56 days		10.1%
5.94 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.57 oz	Cascade (Pellet)	21.21	43.3%
2.77 oz	Nugget (Pellet)	58.79	46.6%
0.60 oz	Centennial (Pellet)		10.1%
5.94 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.5 gal	Mash grains	--	--	150 °F	45 min
0.5 gal	Rinse grains, boil, add LME, top up to 3.5 gal, boil, start hop schedule.	--	--	150 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	15 min.
5.70 g	Dry Champagne Yeast	Other	Secondary	--
1 tsp	Gelatin (optional)	Fining	Secondary	--

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 477 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: DME Amount: 3/4 Cup CO₂ Level: 2.4 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Use filtered water and adjust to the following above profile.
Mash Chemistry and Brewing Water Calculator

Notes

Boil malts 30 minutes before starting hop schedule. At 30 min mark, add all hops and boil for 90 more minutes.

Ferment at 68 for 2 weeks. Transfer to secondary and dry hop and add champagne yeast.

Condition cool (50-55) for 6 to 8 weeks.

Prime, bottle, and age 45-50 for 8 months...

WORTH THE WAIT!! I PROMISE...:)

Last Updated and Sharing

2,715

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Brews

Public: Yup, Shared
Last Updated: 2014-04-08 22:02 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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