Mark's Bigfoot Barleywine Tap Handle

I’m a couple weeks overdue brewing this year’s barley wine.  Last year, I brewed a barley wine on Valentines Day (nothing says, “I love you”,  like barley wine:) and it turned out really nice.  It came in at 13.8% ABV, a bit big for a barley wine, and tasted wonderful after aging.  The nice sherry tastes came out after about nine months of resting.  This year, I’m staying true to the same recipe, minus some Cascade hops for flavoring (can you imaging any decent brewer not having some Cascades on hand – I’m so embarrassed! – I do have some on order from Hops Direct , and I’m brewing pretty much the same ale.

My longest buddy ever, Eric, will be coming in on Amtrak Saturday morning (and joining us for a Stockton Thunder Hockey game that evening:) and brewing with me.  Hopefully both Stephen and Brad will stop by for moral support (and an ale or two:).  Here’s the recipe – only slightly altered from last year:

Mark’s Bigfoot
19-C American Barleywine
Author: Mark Ranes
Date: 2/14/08

Size: 5.28 gal
Efficiency: 70.0%
Attenuation: 70.0%
Calories: 535.29 kcal per 12.0 fl oz

Original Gravity: 1.156 (1.080 – 1.120)
Terminal Gravity: 1.047 (1.016 – 1.030)
Color: 18.64 (10.0 – 19.0)
Alcohol: 14.8% (8.0% – 12.0%)
Bitterness: 142.5 (50.0 – 120.0)

Ingredients:
1.0 tbsp 5.2 pH Stabilizer – added during mash
10.0 lb Pale Ale Malt(2-row)
10.0 lb Maris Otter
0.5 lb Cara-Pils Dextrine Malt
0.5 lb Crystal 60
0.5 lb Pale Chocolate Malt
6.0 lb Ultralight Extract (MoreBeer)
2.0 lb Corn Sugar
1.25 oz Summit (17.0%) – added during boil, boiled 60.0 min
1.0 oz Centennial (10.5%) – added during boil, boiled 20.0 min
0.75 oz Nugget (13.0%) – added during boil, boiled 20.0 min
1.0 tsp Wyeast Nutrient  – added during boil, boiled 15.0 min
1.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 15.0 min
2.0 oz Amarillo (8.5%) – added during boil, boiled 5.0 min
2.0 oz Centennial (10.5%) – added during boil, boiled 5.0 min
2.0 oz Summit (17.0%) – added dry to primary fermenter
2.0 oz Nugget (13.0%) – added dry to primary fermenter
2000 Starter with 2 vials White Labs WLP099 Super High Gravity Ale
and 1 vial White Labs WLP002 English Ale

I’ll be mashing in about 9:30 a.m.  Additionally, I’ll be lucky to hit the numbers outlined above.  My best guess is that the barley wine will come in at about 13% ABV.

Related posts:

1. Czar’s Pride Russian Imperial Stout
2. Time to Brew this Winter’s Barleywine
3. Imperial IPA on deck for tomorrow…