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South City Midnight Lady Ale
American Barleywine • All Grain • 6 gal
After several brew attempts. Plus a little insight to Sierra Nevada Bigfoot Ales base malts and hops, this is as close as it gets!
February 22, 2002 am 08:31am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 20 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 3.5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1.75 oz
Nugget - 13.0 AA% whole; boiled 90 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .75 oz
Cascade - 5.5 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .75 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Notes
Mash @ 156°F for 90 minutes. Mash water pH at 6.2 to start. Target Mash pH to be at 5.2 to 5.4. Sparge water pH at 5.7 and collect minimum of 8.5 gallons of preboil wort. I target recipe for 6 gallons to achieve a actual 5 gallon batch. Boil should be approxiately 120 minutes. Water treat with gypsum and use irish moss in the last 20 minutes of boil. Be sure to have a very healthy starter (1000 mils) to pitch. Some have used two White Labs vials in as a high gravity starter. Or use the newest White Labs high gravity strain. Ferment at 68°F in primary until near terminal gravity. Rack to secondary and dry hop with Cascade and Centennials. Rack to keg check hop aroma and dry hop if needed for more powerful nose aroma. Condition in keg at cellar temperatures (50°F) for several weeks before bottling or carbonating. The high hop bitterness will blend during aging. This is very close clone of Bigfoot Ale.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.095 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.025 | 1.016 - 1.030 | |
| Color: | 19.1 SRM | 10 - 19 | |
| Alcohol: | 9.3% ABV | 8% - 12% | |
| Bitterness: | 93.5 IBU | 50 - 120 | |
Discussion
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