Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > anyone have a good bigfoot barley wine recipe?
Reply
 
LinkBack Thread Tools
Old 10-23-2006, 08:48 PM   #1
Texas Redfish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Sugar Land, Texas
Posts: 17
Default anyone have a good bigfoot barley wine recipe?

Thanks for the help!

__________________
Texas Redfish is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2006, 10:05 PM   #2
debtman7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Posts: 264
Liked 1 Times on 1 Posts

Default

I don't remember where I came across this but here ya go:


Fermentables
Ingredient Amount % When
US Pale Ale Malt 19.00 lbs 88.4 % In Mash/Steeped
UK Medium Crystal 2.00 lbs 9.3 % In Mash/Steeped
US Carapils Malt 0.25 lbs 1.2 % In Mash/Steeped
UK Wheat Malt 0.25 lbs 1.2 % In Mash/Steeped


Hops
Variety Alpha Amount Form When
1 oz. Chinook (12% AA, 75 min.)
1 oz. Centennial (10.5% AA, 45 min.)
1 oz. Cascade (6% AA, 30 min.)
0.5 oz. Cascade (6% AA, 5 min.)
0.5 oz. Centennial (10.5% AA, 5 min.)

Dry Hop in secondary 14 days with:
0.5 oz Chinook
0.5 oz Centennial
0.5 oz Cascade

You'd probably need about 14 lbs of extract to do it instead of all grain.

__________________
debtman7 is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2006, 10:41 PM   #3
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 31 Times on 29 Posts

Default

There's a recipe in the book Beer Captured, and off the top of my head it seems very close to the above posted recipe. If anyone has a copy close by please chime in.

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2006, 07:07 AM   #4
wild
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Surprise, AZ.
Posts: 1,496
Liked 4 Times on 3 Posts

Default

Quote:
Originally Posted by Brewsmith
There's a recipe in the book Beer Captured, and off the top of my head it seems very close to the above posted recipe. If anyone has a copy close by please chime in.
Here ya go:
Bigfoot Barley Wine

13 oz. US 60°L Crystal Malt
8¾ lbs. Extra Light DME
4 lbs. Pale LME
2½ oz. Nugget @ 12% AA (30 HBU) (bittering hop)
1 oz. Cascade (flavor hop)
1 tsp. Irish Moss
1 oz. Cascade (aroma hop)
1 pkg. Wyeast 1056 American Ale or
1 pkg. Wyeast 1028 London Ale
¼ oz. Cascade (dry hop)
¼ oz. Cascade (dry hop)
1¼ cup Wheat DME (priming)

OG: 1.102 – 1.105
FG: 1.023 – 1.026
SRM: 16
IBU: 100
ABV: 10.0%

Method:
Heat 1 gallon of water to 155°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract and bittering hop. Add water until the total volume in the brew pot is 4 gallons. Boil for 45 minutes then add theflavor hop and Irish Moss. Boil for 14 minutes and add the aroma hops. Boil for 1 minute. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter and add dry hops. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 8 weeks) with priming extract that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 5 weeks until carbonated, then store at cellar temperature.

Wild
__________________
On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus
wild is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2006, 07:13 AM   #5
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 31 Times on 29 Posts

Default

And an update to the previous post now that I have the book in front of me, to change the recipe to all-grain substitute the extract for 19 lbs of 2-row and use 20% less bittering hops.

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2006, 12:50 PM   #6
Texas Redfish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Sugar Land, Texas
Posts: 17
Default

Thanks guys! That will get me going. I just don't know if I can wait for a year for it to be right

__________________
Texas Redfish is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2010, 08:25 PM   #7
steinsato
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
steinsato's Avatar
Recipes 
 
Join Date: Jan 2010
Location: Santa Fe, NM
Posts: 1,227
Liked 8 Times on 8 Posts
Likes Given: 17

Default

Raising the dead before Halloween.

Damn, I'd like to make this but I really don't think my 5 gallon cooler mash tun can handle a 20lb grain bill. I guess I could use the LME..

__________________

"The ordinary world is only the foam on top of the real world." Tom Robbins (B is for Beer)
"It's a beautiful day for baseball. Let's play two." Ernie Banks

steinsato is offline
 
Reply With Quote Quick reply to this message
Old 04-02-2012, 01:03 PM   #8
stompbox
Served up in the backyard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
stompbox's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Surprise Valley, PA
Posts: 359
Liked 22 Times on 12 Posts
Likes Given: 1

Default

Quote:
Originally Posted by wild View Post
Here ya go:
Bigfoot Barley Wine

13 oz. US 60°L Crystal Malt
8¾ lbs. Extra Light DME
4 lbs. Pale LME
2½ oz. Nugget @ 12% AA (30 HBU) (bittering hop)
1 oz. Cascade (flavor hop)
1 tsp. Irish Moss
1 oz. Cascade (aroma hop)
1 pkg. Wyeast 1056 American Ale or
1 pkg. Wyeast 1028 London Ale
¼ oz. Cascade (dry hop)
¼ oz. Cascade (dry hop)
1¼ cup Wheat DME (priming)

OG: 1.102 – 1.105
FG: 1.023 – 1.026
SRM: 16
IBU: 100
ABV: 10.0%

Method:
Heat 1 gallon of water to 155°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract and bittering hop. Add water until the total volume in the brew pot is 4 gallons. Boil for 45 minutes then add theflavor hop and Irish Moss. Boil for 14 minutes and add the aroma hops. Boil for 1 minute. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter and add dry hops. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 8 weeks) with priming extract that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 5 weeks until carbonated, then store at cellar temperature.

Wild
I am going to brew a 10 Gallon batch of this, or similar to this on Friday. But when I put this recipe into brewtarget I got around 60 IBUs, no where near 100.

Anyone else get similar results?

Edit: the recipe does not mention the AA of the Cascade? And the hops are not what is posted on their site:


alcohol content 9.6% by volume
yeast Ale Yeast

beginning gravity 23.0 Plato
ending gravity 6.0 Plato

bitterness units 90
bittering hops Chinook
finishing hops Cascade & Centennial
dry hopping Cascade, Centennial & Chinook

malts Two-row Pale & English Caramel
__________________
stompbox is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tips for the Bigfoot Barley Wine Extract Kit?? Deahmx Extract Brewing 8 07-24-2010 06:18 AM
looking for a good christmas ale and new years barley wine... Extract recipe.. pcolson Recipes/Ingredients 2 08-05-2008 03:20 AM
anyone have a good barley wine recipe they want to share? pirate504 Recipes/Ingredients 3 03-07-2008 05:37 AM
Looking for very good Barley Wine discgolfin Beginners Beer Brewing Forum 3 07-28-2007 05:04 AM
A good barley wine clone badnaam Extract Brewing 2 06-06-2007 01:45 AM