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Big Kahuna II
American Barleywine • All Grain • 5.0 gal
Ron of the Foam Rangers & KGB Homebrew Club, Houston, Texas. This is the closest clone so far that I have worked out to have a "Bigfoot" style Barleywine. This is truly a big beer and will let you know it after a pint of two. Enjoy!
June 7, 2001 am 10:34am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.0 gal)
- 13 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
- 1.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2.5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 3 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 oz
Columbus - 13.0 AA% whole; boiled 90 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1 oz
Cascade - 5.9 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.9 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.9 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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
Actually substitute Columbus with Centennial hops with 13 Alpha. Boil time between 90-120 minutes based on target gravity (at least 1.120). Last hop addition, cut heat, add hop (1 0z) and steep for 20 minutes and whirlpool prior to chilling to fermenter. Once BW has reached T.G. at 1.032, move to secondary (like to use a Corny Keg for my secondary, easier to dry hop) and dry hop heavy (1.5 Oz Centennial & 1.5 Oz Cascade) for strong Big Foot hop aroma. Like all Barleywines, this get better with age and should hold aroma and balance malt/hops.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.109 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.028 | 1.016 - 1.030 | |
| Color: | 18.1 SRM | 10 - 19 | |
| Alcohol: | 10.8% ABV | 8% - 12% | |
| Bitterness: | 93.5 IBU | 50 - 120 | |
Discussion
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