Mark's Bigfoot Barleywine Tap Handle

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.

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Summer of Music Continues!

On July 17, 2008, in Family and Friends, Food, Music, by Mark Ranes

I just found out a half hour ago that I won tickets to see Leon Russell at the State Theater tomorrow night, compliments of the Modesto Bee (thanks, Eric!)!  Woohoo!  I entered their semi-weekly contest via e-mail and was selected this afternoon for the show.  I had hoped that Brenda would join me for the concert, but she’s being the Good Mom and staying home to take care of Meagan.  Meggy visited the oral surgeon this morning and had all four of her wisdom teeth removed and is in a bad way.  I called my good buddy Brad, and he’s committed to be my date for the show.  He’s not as pretty as Brenda, but he’ll have to do:)  We’ll head over to P. Wexfords for dinner and ales before the show.

I’m excited about this show.  I’ve been a Leon Russell fan for at least 35 years and this guy has played with many legends of the music industry – George Harrison, Ringo Starr, Billy Preston, BB King, Eric Clapton, Johnny Winter, J.J. Cale and even the Rolling Stones.  This guy is history!  Both Leon Russell and the Shelter People and Carney were two staples of my music collection in the 70’s and still have a place in my heart.  These were two of the earliest vinyl LPs I bought:)

Life is good!

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