[alcaponejunior]

Wow, Just Friggin' Wow!  That's some damn delicious barleywine, one of my all time favorites!   

That is some extremely hoppy stuff!  To me it's almost like a barleywine IPA.

Bigfoot Ale on SN website

I'm working on a clone recipe (to be brewed in the fall, so no rush), anyone tried to brew one yet?  Got any suggestions, successes, failures?  I'll be trying it extract/partial mash, and hope to finalize a recipe by around september/october lol.

[jmcamerlengo]

I brewed a clone back in January, it tasted alot like Bigfoot going into the keg...albeit much hoppier of course since it had no age to it yet and the beer is hopped substantially.  I will post my recipe when I get back home.

[alcaponejunior]

sweet!

[jmcamerlengo]

Ok here is my recipe for an 11 gallon batch assuming 80% efficiency. You can scale it to where you need it.

31.5 lbs of Briess 2 row---84%
2 lbs of English Medium Crystal---5.3%
2 lbs English Extra Dark Crystal---5.3%
2 lbs Table Sugar---5.3%(@ beginning of boil)

Mash at 149 for 90 minutes
Mashout @ 170 for 10 minutes

Boil hard 90 minutes. Collect 14.25 gallons of wort

Chinook 1.75 oz @ FWH
Chinook 2 oz @ 60 min
Centennial 3 oz @ 15 min
Cascade 3 oz @ 15 min
Centennial 3 oz @ 0 min
Cascade 3 oz @ 0 min

Force Chill to 64F Pitch Yeast

WLP001 California Ale- do 2L starter, decant, then do 4L starter. or pitch entire cake of another beer.

Let temp rise to 67F and hold for 2 weeks.
After 2 weeks add dry hops to primary and hold for another week.

1.5 oz Chinook
2.5 oz Cascade

Rack to keg crash to 40F. Force carbonate to 2.3 volumes.
Age atleast 6 months before drinking.


Enjoy! From what ive tasted thus far its a wonderful brew.

[alcaponejunior]

Thanks man, that looks great! 

The hops schedule I'm working on is pretty similar.  I've got to convert the all grain to partial mash, but I have plenty of time before I'm going to brew it. 

Cheers!