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Sierra Nevada Bigfoot Ale (One Gallon)

Style Name: American Barleywine
Style Category: Strong American Ale
Estimated Original Gravity: 1.095 SG
Estimated Final Gravity: 1.027 SG
Estimated Alcohol by Vol: 9.1 %
Estimated Calories: 0.0 kcal/12oz
Batch Size: 1.25 gal
Bitterness: 97.4 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
4.19 lb 2-row American Brewers Malt (Briess) (1.8 SRM) Grain 1 93.4 %
0.30 lb Caramel 60 (60.0 SRM) Grain 2 6.6 %
0.36 oz Chinook [13.00 %] - Boil 90.0 min Hop 3 71.2 IBUs
0.18 oz Cascade [6.20 %] - Boil 60.0 min Hop 4 15.5 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
0.18 oz Centennial [8.70 %] - Boil 10.0 min Hop 6 7.9 IBUs
0.09 oz Cascade [6.20 %] - Boil 10.0 min Hop 7 2.8 IBUs
0.13 tsp Yeast Nutrient (Wyeast) (Boil 10.0 mins) Other 8 -
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
0.31 oz Cascade [8.90 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
0.13 oz Centennial Type [9.70 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
0.06 oz Chinook [13.00 %] - Dry Hop 5.0 Days Hop 12 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.


Recommended Brew
Day Equipment

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 2.05 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. Bag your Grains

Place your grains into a disposable muslin bag or reusable nylon bag. Make sure not to compact the grains, give them room to breath and swim around.

4. Mash The Grains

Mash the following 4.48 lb pounds of grain:

Mash Ingredients
Amt Name Type # %/IBU
4.19 lb 2-row American Brewers Malt (Briess) (1.8 SRM) Grain 1 93.4 %
0.30 lb Caramel 60 (60.0 SRM) Grain 2 6.6 %

To do this, heat your "strike water" in your pot (just regular water heated for the mash) to the proper temperature stated in the mash steps. Add your bag of grains, stirring gently but thoroughly with a paddle or spoon. This step is called "doughing in". Take the temperature of the mash and make sure it is exactly where it should be (as described in the mash steps below). You may need to add some heat if the mash is too cold. If the mash is too hot add some cold water or ice.

Mash steps, tempteratures and times:

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 5.60 qt of water at 168.2 F 156.0 F 45 min

5. Lautering

After the mash steps are done, we need to lauter. Using a pair of tongs, lift the grain bag out of the pot allowing the wort to drain back into the pot. Place a large strainer under the bag and rest the grain bag in the strainer on top of the pot.

6. Sparge

Heat 1.19 gal of water to 168.0 F to prepare the sparge. Pour that water directly over the grains. Continue until you collect 2.05 gal of wort. Discard grains, or use them to make dog treats.

7. 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.

9. Add Ingredients According To The Schedule

Add the hops into the boiling wort according to the hop schedule. If there are steeping hops add them after flameout.

Boil Ingredients
Amt Name Type # %/IBU
0.36 oz Chinook [13.00 %] - Boil 90.0 min Hop 3 71.2 IBUs
0.18 oz Cascade [6.20 %] - Boil 60.0 min Hop 4 15.5 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
0.18 oz Centennial [8.70 %] - Boil 10.0 min Hop 6 7.9 IBUs
0.09 oz Cascade [6.20 %] - Boil 10.0 min Hop 7 2.8 IBUs
0.13 tsp Yeast Nutrient (Wyeast) (Boil 10.0 mins) Other 8 -

10. 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. You should now have 1.25 gal in your fermentor. Take the OG reading and write it down on this sheet. It should be approximately 1.095 SG .

11. 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.

12. 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
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -

Fermenting The Beer

13. 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.

14. 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.

15. 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 1.027 SG .

Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
0.31 oz Cascade [8.90 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
0.13 oz Centennial Type [9.70 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
0.06 oz Chinook [13.00 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs

Bottling The Beer

16. Sanitize

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

17. Prepare Priming Sugar

The easiest way to bottle condition such a small amount of beer is to use carbonation drops. Place one drop in each 12 oz bottle.

Or to do it the traditional way...

In a small saucepan dissolve 0.98 oz of priming sugar into enough boiling water to dissolve the sugar. Cool and pour this mixture into a cleaned and sanitized bucket. Carefully siphon beer from the fermentor to the bucket. Avoid transferring any sediment (trub). After the beer is in the bucket, cover it and let it sit and mix for 5 minutes. By siphoning your beer onto the priming sugar stirring is not necessary.

18. Bottle

Connect a bottling wand to the hose of your auto siphon. To start a siphon hold the bottling wand's vavle open with one hand and start the siphon with the other. 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.

19. 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!




Tips and Suggestions


  1. The volume of wort boiled affects hop utilization. Boiling more than 2.05 gal gallons will increase the IBU’s and they will decrease if wort volume is less than 2.05 gal gallons. IBU’s for this recipe are calculated for a 2.05 gal gallon boil.
  2. To avoid bacteria growth chill your wort as quickly as possible. Do not add ice directly to the wort.
  3. Consider transferring your beer to a secondary glass jug.
  4. Use standard crown bottles, preferably amber color. Make sure bottles are thoroughly clean. Use a bottle brush if necessary to remove stubborn deposits. Bottles should be sanitized prior to filling.
  5. When consumed, hops can cause malignant hyperthermia in dogs, sometimes with fatal results.
Bull City Homebrew
1906 E. NC Hwy 54, Suite 200-B
Durham, NC 27713
919.682.0300
info@bullcityhomebrew.com
http://www.bullcityhomebrew.com/