Wham! Bam!
Strong Ale
Brewed August 15, 2018
Since I have plenty of beer right now, I thought I would make a barleywine since it will take time to mature in the bottles. I have never tried this style but now that I know about yeast starters I think it will be worth a shot. I will try to make a smaller batch to see if I can get the gravity up. This recipe is based on a clone of Sierra Nevada's Bigfoot Barleywine from the AHA.
Ingredients
Malts
12 lbs Two Row Pale Malt
2 lb 20°L Crystal Malt
Hops
2 oz Centennial Hops (10.7% AA) - 0 minutes
1 oz Cascade Hops (8.1% AA) - 0 minutes
1 oz Cascade Hops (8.1% AA) - 60 minutes
1 oz Chinook Hops (13.2% AA) - 60 minutes
1 oz Chinook Hops (13.2% AA) - 90 minutes
Yeast
2 packages WLP001 California Ale Yeast
Brewing Instructions
1. Heat 5 gallons of strike water to 161°F
2. Add 5 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of 151°F
4. Steep grains for 60 minutes
5. Heat 2 gallons of water to 160°F
6. Extract first runnings into boil kettle
7. Lauter with additional 2 gallons at 160°F
8. Total wort volume should be ~5.5 gallons
9. Bring water to a boil and wait for the hot break
10. Add 2 oz Centennial hops
11. Add 1 oz Cascade hops
12. At 60 minutes, add 1 oz Cascade hops
13. At 60 minutes, add 1 oz Chinook hops
14. At 80 minutes, add 1 tablet Whirlfloc
15. At 90 minutes, add 1 oz Chinook hops
16. At 90 minutes, chill the wort to approx. 75°F
17. Move to the primary fermenter
18. Pitch yeast from yeast starter
19. At 1 week, rack to the secondary fermenter
20. At 3 weeks, prime and bottle beer
Starter & Notes
Boil 1 cup DME in 2 L of solution for 10 minutes
Let cool to 75°F
Shake vigorously to aerate
Pitch 2 packages WLP001
Let sit for 36 hours