skeezerpleezer

Recipes 

I have done a lot of searchine/browsing on HBT as well as others and have been unable to come up with a clone for 3 Floyd's Behemoth. Anyone got any ideas on where to start? I have never done a Barleywine but was wanting to do something similar to Behemoth for either my 25th brew (3 away) or one year anniversary (3 months). Thanks in advance.

Here is the informtion from their website:
"10.5% ABV 80 IBUs. A huge, sweet Barley Wine with complex caramel malt notes, balanced by generous hopping and a high alcohol content. This fruity and malty beer is best enjoyed while keeping warm in the brutal winter months. January release."

Berock

Recipes 

Fruity could mean a Belgium yeast or just fermented about 70 for esters. I've never had the beer so can give you specifics but make sure to mash high for unfermentables for the sweetness/caramel (with crystal malts most likely).

Oldsock

Recipes 

They are supposed to use English Ale yeast for a lot of their beers (1968/002) so that would be a good guess for this one.

I'd go with loads of pale malt, a couple different crystal malts, maybe some melanoidin (they use it prominently in Dreadnought). It is pretty hoppy when fresh, 3F seems to use Amarillo in a lot of their beers so that might be a good idea.

Make sure you are ready to brew a big beer, lots of yeast, good temp controls etc...

Good luck.

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skeezerpleezer

Recipes 

Thanks. Anyone know what the FG for this beer is?

eanmcnulty

Recipes 

I know this is an old thread, but I want to brew 3 Floyd's Behemoth Barleywine. Clone recipes are few.

I found one here:
http://hopville.com/recipe/449080/american-barleywine-recipes/behemoth-barleywine

Based on that recipe and information found at 3FFF and on other threads on HBT, I have come up with this recipe.

ABV and IBUs match 3FFF info page. I used the picture of the beer on the 3FFF page and looked at an SRM chart on my computer screen. It looks close. The above recipe states SRM of 7.

Questions:
What mash temp is best? I have 152F.
Is 12% crystal 10L too much? It scares me.
I would love any questions or comments. Thanks.

THIS IS A 3 GALLON BATCH. I am making extra in case of loss.

Style: American Barleywine
TYPE: All Grain
Boil Size: 5.40 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.25 gal
Bottling Volume: 3.25 gal
Estimated OG: 1.098 SG
Estimated Color: 7.1 SRM
Estimated IBU: 80.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.1 %
Boil Time: 90 Minutes

Primary
10.75 lb Pale Malt (2 Row) US 87.8 %
1.50 lb Crystal Malt - 10L 12.2 %
0.75 oz Zeus [14.00 %] - Boil 90.0 min 45.3 IBUs
0.75 oz Hallertauer Mittelfrueh [3.10 %] - Boil 30.0 min 7.2 IBUs
1.0 oz Zeus [14.00 %] - Boil 15.0 min 28.0 IBUs
1.0 pkg Safale American #US-05

Secondary
1.0 pkg Pasteur Champagne
2.60 oz Oak Chips (Secondary 14.0 days)
1.00 oz Zeus [14.00 %] - Dry Hop 14.0 Days

Mash 152F
Total Grain Weight: 12.25 lb
----------------------------
Mash In 152F Add 17.31 qt of water at 163.8 F 152.0 F 60 min
Sparge: Batch sparge with 3 steps (Drain mash tun, 1.27gal , 1.27gal) of 168.0 F water

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Mmm, beer.

Robin0782

Recipes 

I haven't had this brew in a while, but I remember when it was fresh that it has a huge hop nose. I would think you're going to want Amarillo in there, as a late and dry hop addition if you want it to be remotely similar.

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In the Keg: Cascade IPA. 6.25% ABV.
Primary: Cottage House Saison (modified)
Future Brews: Various IPAs. Porter.

tinman1

Recipes 

Being a 3F fan, and have done alot of their clones, heres a couple tips. They rely on technique- most recipes are very similar, using 2row, melanoidin, and a crystal malt. Hopwise, bang it hard at FWH, then nothing until < 20 minutes left. Dont be afraid of dry hopping the daylights outta it. I did a Zombie dust clone last month, and found dryhopping in the primary helpful as you can adjust in the secondary if necessary. That is a huge beer and you will lose ALOT of the hops because of that. My Zombie Dust actually calculated out to 118 IBUs, but balanced out perfectly. Beheamoth is much bigger, so dont be afraid that you are over hopping. I would lose the champaign yeast in the secondary- will make too dry. Just pitch a huge and healthy starter. I usually use Safale 04 or 05 for my 3F clones. Good luck!

eanmcnulty

Recipes 

I really appreciate the help! I brewed the Zombie Dust clone too. It was definitely the best beer I brewed.
I'll drop the champagne yeast.
I was just choosing the hops for behemoth based on that other extract recipe. I can easily brew it the way I brewed ZD (first-wort, dry-hop...), but do you agree on the Amarillo? Would you change the hops used?
Also, do you think mashing at 152f is good?

__________________
Mmm, beer.

skeezerpleezer

Recipes 

I would mash at 148-149 and pitch a big starter to get good attenuation. Also add more late/flameout hops and dryhop. You may also consider using less oak, that is a lot for the batch size.

tinman1

Recipes 

I agree with the lower mash temps. Would do at least 90 minute boil. Would lose the hallertaurs and stick with 'rillos. I used comets in ZD clone (hopsdirect). Comets bang hard and are very similar to 'rillos, but chinook/CTZ type would prob do well also