Sierra Nevada‘s Bigfoot Barleywine tied with New Belgium’s Fat Tire Amber Ale as AHA members’ favorite beer in 2006. This delightfully full-bodied barleywine packs about 9.6% in ABV, which not only won it a spot in the Zymurgy’s 2006 Best Beers in America, but also in the three years preceding its first place glory.
Sierra Nevada likes to describe the beer as having “a dense, fruity bouquet; an extremely rich, intense palate; and a deep, reddish-brown color. This ale is superbly balanced between an almost overpowering maltiness and a wonderfully bittersweet hoppiness.”
This clone recipe was created by Jim Parker, which appeared in “Zymurgy Magazine’s 2nd Annual Best Commercial Beers in America Survey” in the 2006 July/August Zymurgy.
Sierra Nevada Bigfoot Barleywine | American Barleywine
- 15.5 lb (7.0 kg) pale two-row malt
- 1.0 lb (0.45 kg) English Crystal 75L malt
- 1.0 lb (0.45 kg) English Crystal 105L malt
- 1.0 lb (0.45 kg) Carapils® malt
- 1.0 oz (28 g) Chinook hops, 13% a.a. (60 min.)
- 0.5 oz (14 g) Chinook hops, 13% a.a. (45 min.)
- 0.75 oz (21 g) Centennial hops, 10.5% a.a. (30 min.)
- 0.5 oz (14 g) Centennial hops, 10.5% a.a. (15 min.)
- 0.5 oz (14 g) Cascade hops, 5.4% a.a. (15 min.)
- 1.0 oz (28 g) Chinook hops, 13% a.a. (dry hop)
- 1.0 oz (28 g) Centennial hops, 10.5% a.a. (dry hop)
- 1.0 oz (28 g) Cascade hops, 5.4% a.a. (dry hop)
- Wyeast 1056 American Ale Yeast
- 1 cup dry malt extract to prime
- Original Gravity: 1.099
- Final Gravity: 1.020
- ABV: 9.6%
- IBU: 90
- Boil Time: 60 minutes
Single infusion mash at 154° F (67° C).
Ferment at 68° F (20° C) until gravity drops to 1.020 (5° P), rack into secondary fermenter and dry hop for two weeks. Bottle, using dry malt extract to prime. Allow to age about 6 months to reach maturity.