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Sierra Nevada Bigfoot Barleywine Clone

Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.125 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Source: https://www.homebrewersassociation.org/
Rating:

5.00 (1 Review)

Calories: 335 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)

Created: Sunday November 12th 2017

Original Gravity:

1.101

Final Gravity:

1.020

ABV (standard):

10.7%

IBU (tinseth):

82.2

SRM (morey):

20.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15.50 lb	American - Pale 2-Row15.5 lb Pale 2-Row	37	1.8	83.8%
1 lb	United Kingdom - Crystal 70L1 lb Crystal 70L	34	70	5.4%
1 lb	United Kingdom - Extra Dark Crystal 120L1 lb Extra Dark Crystal 120L	33	120	5.4%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	5.4%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Chinook1 oz Chinook Hops	Pellet	13	Boil	60 min	36.91	16%
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	13	Boil	45 min	16.94	8%
0.75 oz	Centennial0.75 oz Centennial Hops	Pellet	10.5	Boil	30 min	17.18	12%
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10.5	Boil	15 min	7.4	8%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	5.4	Boil	15 min	3.8	8%
1 oz	Chinook1 oz Chinook Hops	Pellet	13	Dry Hop	14 days		16%
1 oz	Centennial1 oz Centennial Hops	Pellet	10.5	Dry Hop	14 days		16%
1 oz	Cascade1 oz Cascade Hops	Pellet	5.4	Dry Hop	14 days		16%
6.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.50 oz	Chinook (Pellet)	53.85	40%
2.25 oz	Centennial (Pellet)	24.58	36%
1.50 oz	Cascade (Pellet)	3.8	24%
6.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.15 gal	Infuse at 167	Infusion	--	154 °F	60 min
2.5 gal		Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.33 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Yeast Nutrient		Other	Boil	5 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 454 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn sugar Amount: 3.9 oz CO₂ Level: 2.2 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	21	57	72	43
Brown Balanced profile
Mash Chemistry and Brewing Water Calculator

Notes

https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-bigfoot-barleywine/

Recipe calls for:
1.0 lb (0.45 kg) English Crystal 75L malt
1.0 lb (0.45 kg) English Crystal 105L malt

I am using SImpsons Dark Crystal (70-80) and Simpsons DRC double roasted crystal (105-120) instead of 105L

Ferment at 68° F (20° C) until gravity drops to 1.020 (5° P), rack into secondary fermenter and dry hop for two weeks. Bottle, using dry malt extract to prime. Allow to age about 6 months to reach maturity.

Gravity was low. Had to boost with DME/corn sugar and even a little honey, but got it to 1.103. Dry hopped after only a week and bottled after 2 more weeks. FG on target at 1.020.

Now the wait...

Last Updated and Sharing

8,886

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Brews

Public: Yup, Shared
Last Updated: 2018-01-09 03:02 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

Discussion about this recipe:

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The hills • 01/03/2019 at 01:31pm
Just seeing how it truned out was wanting to make this beer for some time

Jason L • 01/03/2019 at 03:12pm

5 of 5

It turned out really good. Very hoppy, even after the 6 months wait. I am still enjoying an occasional bottle a year after bottling. It was my biggest beer to date and I underestimated the hit my efficiency would take with that big a grain bill (I batch sparge), but corn sugar/honey/DME I had to add did not seem to dry it out any. Started 1.103 OG, still ended up with 1.020 FG.
If I do it again I will cold crash, maybe with gelatin, or at least allow more time after dry hopping for it to settle out before bottling. It was really hazy, even after 6 months. Clearer now. Or maybe bulk condition instead...
I bottled with corn sugar, not DME.

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