The following beer recipe is featured in the January/February 2016 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This big barleywine from Mike Froehlich won a silver medal in the Great American Beer Festival's 2015 Pro-Am Competition. With the help of brewers from Colorado's Odd13 Brewing, Froehlich was able to approach this big grain bill with finesse and created a wood-aged beer very similar to Sierra Nevada's Bigfoot barleywine.
The following beer recipe is featured in the January/February 2016 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This big barleywine from Mike Froehlich won a silver medal in the Great American Beer Festival's 2015 Pro-Am Competition. With the help of brewers from Colorado's Odd13 Brewing, Froehlich was able to approach this big grain bill with finesse and created a wood-aged beer very similar to Sierra Nevada's Bigfoot barleywine.
Ingredients:
- MALTS
- 15.9 lb (7.2 kg) Rahr 2-row malt
- 11.0 oz (312 g) Crisp Extra Dark Crystal malt
- 4.0 oz (113 g) Simpsons Dark Crystal malt
- HOPS
- 2.5 oz (71 g) Chinook hops, 11.4% a.a. (first wort)
- 1.5 oz (43 g) Cascade hops, 6% a.a. (15 min)
- 0.5 oz (14 g) Cascade hops, 6% a.a. (0 min)
- 0.5 oz (14 g) Cascade hops, 6% a.a. (dry hop)
- 0.5 oz (14 g) Centennial hops, 10% a.a. (dry hop)
- YEAST
- 2 sachets Safale US-05
- OTHER
- 1 oak spiral, soaked for two weeks in whiskey (Bulleit Rye or Stranahan's recommended)
Specifications:
Yield: 5.5 US gallons (20.8 L)
Original Gravity: 1.093
Final Gravity: 1.015
IBU: 98
SRM: 12
Directions:
Mash at 150° F (66° C) for 75 minutes, collect runoff, add the first wort hops, and boil for two hours. Ferment at 68° F (20° C) for two weeks. Rack to secondary, then add the whiskey-soaked oak spiral. Age on the spiral until the oak and whiskey character are to your taste, typically about a month, then remove the spiral. Condition for several additional weeks or months before a packaging. It will only improve with age!
Extract Version
Steep the crystal malts for 30 minutes at 155° F (68° C), and replace the two-row malt with 12 lb (5.44 kg) pale liquid malt extract. To achieve sufficient attenuation, consider using 10.5 lb (4.76 kg) pale extract and 1.5 lb (0.68 kg) corn sugar of all extract.
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.
Share Post