Texas Redfish
Member
Thanks for the help!:rockin:
Here ya go:Brewsmith said: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
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