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Sierra Nevada Bigfoot Barleywine Clone

336 calories 30 carbs
Beer Stats
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)

Calories: 336 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created Sunday November 12th 2017
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%
18.5 lb Total      
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%
Mash Guidelines
Amount Description Type 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 Type Use Time
0.50 tsp Yeast Nutrient Other Boil 5 min.
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 454 B cells required
Yeast Pitch Rate and Starter Calculator
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

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
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-01-09 03:02 UTC
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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