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Sierra Nevada Brewing Co. - Bigfoot Clone

320.73 calories 32.78 g 12 oz
Beer Stats
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: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday April 8th 2014
1.096
1.024
9.48%
80
10.44
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 lb / 0.00
 
Hops
Amount Variety Cost 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
 
Mash Guidelines
Amount Description Type 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 Cost 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
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-04-08 22:02 UTC
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