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Sierra Nevada Bigfoot Barleywine Clone

336 calories
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:
51

Calories: 336 calories (Per 12oz)
Share: <EMBED>
1.101
1.020
10.68%
82.23
19.98
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
15.5 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%
18.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 36.91
0.5 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 45 min 16.94
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10.5 Boil 30 min 17.18
0.5 oz Centennial0.5 oz Centennial Hops Pellet 10.5 Boil 15 min 7.4
0.5 oz Cascade0.5 oz Cascade Hops Pellet 5.4 Boil 15 min 3.8
1 oz Chinook1 oz Chinook Hops Pellet 13 Dry Hop 14 days
1 oz Centennial1 oz Centennial Hops Pellet 10.5 Dry Hop 14 days
1 oz Cascade1 oz Cascade Hops Pellet 5.4 Dry Hop 14 days
 
Mash Guidelines
Amount Description Type Temp Time
6.15 galInfuse at 167Infusion154 °F60 min
2.5 galSparge168 °F10 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Amount:
1
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
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...
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View Count: 2264
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Last Updated: 2018-01-09 03:02 UTC
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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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