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Big Mama's Barleywine

339 calories 31 carbs
Beer Stats
Method: Extract
Style: American Barleywine
Boil Time: 65 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Sam Calagione Extreme Brewing Book
Calories: 339 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created Friday August 18th 2017
1.102
1.020
10.79%
104
12.98
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9.9 lb Liquid Malt Extract - Light9.9 lb Liquid Malt Extract - Light 35 4 68.8%
2 lb Brown Sugar2 lb Brown Sugar 45 15 13.9%
0.5 lb Brown Sugar0.5 lb Brown Sugar - (late addition) 45 15 3.5%
12.4 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L %
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 65 min 12.86 14.3%
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 60 min 63.54 28.6%
0.5 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 5 min 1.26 7.1%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 20 min 24.05 28.6%
0.5 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 10 min 2.29 7.1%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 14 days 14.3%
 
Other Ingredients
Amount Name Type Use Time
2 tsp gypsum Water Agt Boil 65 min.
1 lb Golden Rasin Puree (With .5oz cascade hop leaves Flavor Boil 5 min.
1 tsp Irish Moss Fining Boil 20 min.
5 tsp Yeast Nutrient Other Primary 14 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
Champagne Yeast at 4-5 Days
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes

Puree is with the raisins and whole leaf cascade hops, first mix them in second pot on stove with 12oz boiling water (when water boils, turn off heat source and add raisins and hops and let cool while stirring). Use food processor to puree this mixture to a thin consistency to add directly to the main boiling wort pot, 5 minutes before end of boil.

Aerate the wort in fermenter prior to yeast pitching very well, for 1 minute.

After 4-5 days when vigorous fermentation slows, add champagne yeast with yeast nutrient, brown sugar and dry hops (centinnial). Aerate gently. Let secondary fermentation go for another 2-3 weeks before bottling.

Bottle condition for weeks, age for a long time.

All brown sugar should be light brown sugar.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-02-16 15:26 UTC
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