Merica F%#K Yeah!

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Jim Steinbach of Santa Fe, NM, member of the Sangre De Cristo Craft Brewers, won a gold medal in Category #19: Strong Ale during the 2015 National Homebrew Competition Final Round in San Diego, CA with the help of Kent Steinhaus. Steinbach’s Strong Ale was chosen as the best among 209 final round entries in the category.

To see other winning homebrew recipes from the 2015 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Merica F%#K Yeah! | American Barleywine

Ingredients

  • For 10.5 Gallons (39.75 L)
    • 15.0 lb (6.8 kg) Maris Otter malt
    • 12.25 lb (5.56 kg) pale U.S. 2-row malt
    • 4.0 lb (1.81 kg) extra-light dry malt extract
    • 2.0 lb (0.9 kg) 15° L crystal malt
    • 2.0 lb (0.9 kg) 80° L crystal malt
    • 2.0 lb (0.9 kg) dextrose
    • 0.5 lb (227 g) Special B malt
    • 0.5 lb (227 g) pale chocolate malt
    • 5.75 oz (163 g) Magnum, 13.6% a.a. (90 min)
    • 3.0 oz (85 g) Amarillo, 9.6% a.a. (0 min)
    • 3.0 oz (85 g) Centennial, 9.2% alpha acid (0 min)
    • 2.0 oz (57 g) Columbus, 13.9% a.a. (0 min)
    • 2 tsp. Wyeast yeast nutrient (15 min)
    • 2 tablets Whirlfloc
    • 2.11 oz (60 g) calcium sulfate (boil, 60 min)
    • Wyeast 1056 American Ale yeast, 4L starter, decanted

    Specifications

    • Original Gravity: 1.110
    • Final Gravity: 1.017
    • ABV: 12.21%
    • SRM: 13

    Directions

    Due to the large volume of water and grain needed for this beer, the mash was split into two mash tuns. The full 13.5 gallons (51.1 L) of water was divided into each tun (6.75 gallons, or 25.5 L) with half of each type of grain in each mash tun. Boil for 60 minutes at 149°F (65°C).

    Vorlauf and fly sparge using an additional 5 gallons (18.3 L) sparge water (2.5 gallons, or 9.46 L per mash tun).

    The additional sparge water brings the total volume up to 14 gallons (53 L). Boil and reduce volume to 13.5 gallons (51.1 L), then add the 60-minute hop addition.

    Primary fermentation for 21 days at 64°F (18°C).

    Secondary fermentation for 100 days at 60°F (16°C).

    Forced CO2 to carbonate (2.5 vol).


    Extract Option

    Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.