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Old 08-06-2007, 05:48 PM   #1
Jul 2007
Chicago, Il.
Posts: 615
Liked 5 Times on 5 Posts

Ok I made this recipe off of the threads
Here ya go:
Bigfoot Barley Wine
13 oz. US 60L Crystal Malt
8 lbs. Extra Light DME
4 lbs. Pale LME
2 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
oz. Cascade (dry hop)
oz. Cascade (dry hop)
1 cup Wheat DME (priming)

OG: 1.102 1.105
FG: 1.023 1.026
SRM: 16
IBU: 100
ABV: 10.0%
I used 8 and 1/3 instead of 8 and 3/4..I also brought up to closer to 5 and 1/2 gallons of water. The OG was 1.085..I guess my question is does this sound right? Can it vary that much? also I see 1/4 and 1/4 dry hopping but it doesn't explain they mean 1/2 or 1/4 and it was typed twice? Any one make this recipe or sometyhing similiar? I have seen a few big foot clones..

Side note I made a monster starter and this thing was going crazy in about 6 hours..very pretty site. I also used some yeast nutrient. I'm hoping I do not need to repitch in secondary and this can finish it off. I used american ale yeast and I think it should do fine at 8 to 9% ABV which is what Im looking at.

Thanks, Jay
Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,

Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,

On Deck: Imperial Stout,

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