Sierra Nevada Bigfoot Ale (Extract) Style Name: American Barleywine Style Category: Strong American Ale Estimated Original Gravity: 1.098 SG Estimated Final Gravity: 1.024 SG Estimated Alcohol by Vol: 9.8 % Estimated Calories: 0.0 kcal/12oz Batch Size: 5.00 gal Bitterness: 97.6 IBUs

Description: BIGFOOT® BARLEYWINE STYLE ALE

Our cult-classic beast of a barleywine.

Bigfoot is a beast of a beer, brimming with bold flavors of bittersweet malt and heaps of aggressive whole-cone Pacific Northwest hops. First introduced in the winter of 1983, Bigfoot is a cult-classic beer brewed in the barleywine style, meaning a strong, robust, bruiser of a beer with the refined intensity of a wine. Bigfoot is prized by beer collectors for its supreme cellarability. Under the proper conditions, it can age like a fine wine, developing new flavors and character as it matures in the bottle. Each new release or “expedition” is vintage dated. Collect your own and see the flavors develop and progress.

Ingredients

Amt	Name	Type	#	%/IBU
1.44 lb	Caramel 60 (60.0 SRM)	Grain	1	9.2 %
1.00 lb	DME Golden Light (4.0 SRM)	Dry Extract	2	6.4 %
13.20 lb	LME Golden Light (4.0 SRM)	Extract	3	84.4 %
5.75 oz	Chinook [13.00 %] - Boil 90.0 min	Hop	4	70.2 IBUs
3.00 oz	Cascade [6.20 %] - Boil 60.0 min	Hop	5	16.3 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
2.89 oz	Centennial [8.70 %] - Boil 10.0 min	Hop	7	8.0 IBUs
1.50 oz	Cascade [6.20 %] - Boil 10.0 min	Hop	8	3.0 IBUs
0.50 tsp	Yeast Nutrient (Wyeast) (Boil 10.0 mins)	Other	9	-
3.0 pkg	American Ale (Wyeast Labs #1056) [124.21 ml]	Yeast	10	-
1.25 oz	Cascade [8.90 %] - Dry Hop 5.0 Days	Hop	11	0.0 IBUs
0.50 oz	Centennial Type [9.70 %] - Dry Hop 5.0 Days	Hop	12	0.0 IBUs
0.25 oz	Chinook [13.00 %] - Dry Hop 5.0 Days	Hop	13	0.0 IBUs

Note: Recipe retrieved from BYO December 2012, Vol. 18. No. 8

OG = 1.096 FG= 1.026
IBU = 100 SRM =16 ABV = 9.8%

The artical in BYO does not state which formulas are used to reach the above stats, we use Tinseth for bittering. Our recipe reflects changes we had to make to reach the reported stats with the ingredients that we carry.
Please make adjustments if your hops have different AA percentages.

SafAle US-05 may be used as a dry yeast alternative.

---

Brewing The Beer

1. Read

Read all of the recommended procedures before you begin.

This recipe assumes that you have a boil pot large enough to boil 2.93 gal of wort.

2. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

3. Steep grains

Add half of 2.93 gal of clean water into your brew pot and begin to heat. Pour crushed grains into grain bag and tie a knot at the top of the bag. When the water is within an appropriate steeping temperature (150º - 160ºF) turn off the heat and place the grain bag into the brew pot. Steep grains for approximately 30 minutes. Remove grain bag and gently squeeze out the liquid back into the brew pot. If you are afraid of extracting tannins by squeezing the grain bag, don't be.

Grains to Steep

Amt	Name	Type	#	%/IBU
1.44 lb	Caramel 60 (60.0 SRM)	Grain	1	9.2 %

4. Add The Malt Extract

Add the malt extract. Once all the malt extract is in the pot add enough water to reach 2.93 gal . Make sure all of the malt extract is fully disolved before turning the heat back on.

5. Start The Boil

Bring your wort to a vigorous rolling boil. Right before the sweet wort begins to boil, break material will form a foam that can boil over quickly and unexpectedly. Spray some water on it to break up the foam or use a anti-foaming agent like Fermcap-S. Continue the vigorous rolling boil for 90 minutes.

6. Add Ingredients According To The Schedule

For any LME or DME additions that were not added earlier turn off the heat and make sure the extract is fully dissolved before turning the heat back on. If there are steeping hops add them after flameout.

Boil Ingredients

Amt	Name	Type	#	%/IBU
1.00 lb	DME Golden Light (4.0 SRM)	Dry Extract	2	6.4 %
13.20 lb	LME Golden Light (4.0 SRM)	Extract	3	84.4 %
5.75 oz	Chinook [13.00 %] - Boil 90.0 min	Hop	4	70.2 IBUs
3.00 oz	Cascade [6.20 %] - Boil 60.0 min	Hop	5	16.3 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
2.89 oz	Centennial [8.70 %] - Boil 10.0 min	Hop	7	8.0 IBUs
1.50 oz	Cascade [6.20 %] - Boil 10.0 min	Hop	8	3.0 IBUs
0.50 tsp	Yeast Nutrient (Wyeast) (Boil 10.0 mins)	Other	9	-

7. Cool Wort And Transfer

Cool the wort down to approximately 67.0 F by placing the brew pot in a sink filled with ice water or by using a wort chiller. Pour or siphon the wort into a sanitized fermentor.

8. Add Water

Add enough clean water to the fermentor to bring your wort to 5.00 gal . Thoroughly stir the water into the wort. Once you are satisfied your wort is at the proper volume and close to the estimated OG, record the OG on this sheet. It should be approximately 1.098 SG .

9. Aerate The Wort

During the boiling process most of the oxygen is removed from the wort. In order to provide our wort with healthy yeast we must add oxygen back into the wort. The yeast will use the oxygen to build healthy cell walls resulting in greater attenuation and an overall healthier fermentation. To aerate the wort you can shake your carboy back and forth or stir the wort vigorously. Some people use pure oxygen and a diffusion stone to add the maximum amount of oxygen.

10. Pitch Yeast

If you are using liquid yeast open the pack and pour the yeast into the wort. If you are using dry yeast, open the pack and sprinkle the yeast onto the top of the wort. There is no need to stir. Firmly secure the lid/stopper/bung onto the fermentor. Fill your airlock halfway with water and gently twist the airlock into the lid/stopper/bung. Move fermentor to a dark, cool, temperature stable area at 67.0 F .

Fermentation Ingredients

Amt	Name	Type	#	%/IBU
3.0 pkg	American Ale (Wyeast Labs #1056) [124.21 ml]	Yeast	10	-

---

Fermenting The Beer

11. Primary Fermentation

The wort will begin to ferment within 24-72 hours and you will notice CO2 releasing (bubbling) out of the airlock. If you do not see any activity and you are fermenting in a bucket, spray sanitizer on the airlock and around the grommet. Gently twist the airlock out of the grommet and peek inside. If you see a foam also called "krausen" then fermentation is active. There may be a ring of dried krausen around the edge of the bucket right above the beer. This is normal and means that fermentation is working. Replace the airlock gently twisting it back into the grommet.

12. Dry Hopping

After 7.00 days it is time to dry hop. Dry hopping is simply the proccess of adding hops to the beer to increase hop aroma. Hops are antimicrobial so there is no need to sanitize them, just throw them in the secondary fermentor. If there are multiple hop additions add them as if it were a count down to bottling. For example if you have 2 hop additions
"Cascade [7.00 %] - Dry Hop 12.0 Days"
"Citra [9.60 %] - Dry Hop 5.0 Days"
Add the Cascade and wait 7 days (12-5=7) then add the Citra and wait 5 days. The Cascade is in the wort for 12 days total, the Citra for 5 days total.

13. Adding The Dry Hops

Add the hops listed below to a cleaned and sanitized secondary fermentor. Carefully siphon the beer from the primary fermentor to the secondary fermentor, avoid transferring any sediment (trub). Some hops will float, some hops will sink, as long as the hops are in contact with the beer don't worry about it. If there are multiple hop additions there is no need to transfer your beer every time, just add the hops on top of the beer. Once the dry hopping time is done you are ready to bottle your beer. Before proceeding take a FG reading with a cleaned and sanitized hydrometer and record it on this sheet. It should be approximately 1.024 SG .

Dry Hop/Bottling Ingredients

Amt	Name	Type	#	%/IBU
1.25 oz	Cascade [8.90 %] - Dry Hop 5.0 Days	Hop	11	0.0 IBUs
0.50 oz	Centennial Type [9.70 %] - Dry Hop 5.0 Days	Hop	12	0.0 IBUs
0.25 oz	Chinook [13.00 %] - Dry Hop 5.0 Days	Hop	13	0.0 IBUs

---

Bottling The Beer

14. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

15. Prepare Priming Sugar

In a small saucepan dissolve 3.61 oz of priming sugar into enough boiling water to dissolve the sugar. Cool and pour this mixture into a cleaned and sanitized bottling bucket. Carefully siphon beer from the fermentor to the bottling bucket. Avoid transferring any sediment (trub). If the hops are getting in the way of your siphon put a small hop bag with a drawstring on the end of your siphon and pull the drawstring shut. This will act as a filter when siphoning your beer. After the beer is in the bottling bucket, cover it and let it sit and mix for 5 minutes. By siphoning your beer onto the priming sugar stirring is not necessary.

16. Bottle

Connect a hose and bottling wand to the spigot on your bottling bucket. Fill the bottles to the top of the bottle. When the bottling wand is removed the perfect amount of head space will be left in the bottle. Use a bottle capper to apply sanitized crown caps.

17. Bottle Condition

Move the bottles to a dark, cool, temperature-stable area (approx. 67.0 F). Over the next 21.00 days, the bottles will naturally carbonate. Carbonation times vary depending on the temperature and beer style, so be patient if it takes a week or so longer.

Drink, Share and Enjoy!

---