This beer recipe is featured in the January/February 2016 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!
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.
Atahsaia Barleywine | American Barleywine
- 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
- 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)
- 2 sachets Safale US-05
- 1 oak spiral, soaked for two weeks in whiskey (Bulleit Rye or Stranahan's recommended)
- Original Gravity: 1.093
- Final Gravity: 1.015
- IBU: 98
- SRM: 12
- Boil Time: 120 minutes
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!
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.