Sierra Nevada Bigfoot Barleywine!

This clone recipe was featured in the 2006 July/August Zymurgy.



Original Gravity: 1.099

Final Gravity: 1.020

IBU: 90

Boil (Minutes): 60

ABV: 9.6%

  • 15.5 lb pale two-row crystal malt
    • OR 7lb. Light DME AND 3.3lb. Light LME
  • 1.0 lb English Crystal 75° malt
  • 1.0 lb English Crystal 105° malt
  • 1.0 lb Carapils malt
  • 1.0 oz Chinook hops (60 min.)
  • 0.5 oz Chinook hops (45 min.)
  • 0.75 oz Centennial hops (30 min.)
  • 0.5 oz Centennial hops (15 min.)
  • 0.5 oz Cascade hops (15 min.)
  • 1.0 oz Chinook hops (dry hop)
  • 1.0 oz Centennial hops (dry hop)
  • 1.0 oz Cascade hops (dry hop)
  • Wyeast 1056 American Ale Yeast

       3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time.

ALL GRAIN OPTION: Single infusion mash at 154°F.

EXTRACT OPTION: Bring 2.5-3gal. of water to 155°. Steep the Crystals and Carapils for 25 min. and then remove bag of grain. Add DME and LME and stir to dissolve.

      Bring to a boil and add 1 oz. Chinook to start your 60 min boil. Add .5 oz. Chinook with 45 minutes left in your 60 min boil. Add .75 oz. Centennial with 30 minutes left in your 60 min boil. Add .5 oz. Centennial and .5 oz. Cascade with 15 minutes left in your 60 min boil. After the 60 min, shut off heat, cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.)  Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add WYeast 1056 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 65°-75° for 5-7 days.

        After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Let sit in a cool, dark spot for at least 10 days.

       Then add in 1oz. Chinook, 1 oz. Centennial, and 1 oz. Cascade for the next 4 days for the dry hopping process.

       After dry hopping for 4 days, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation. Best enjoyed after 6 months of aging. Refrigerate and enjoy!