Big Oak Barleywine

This is a barleywine kit that the local homebrewshop puts together. The owner tells me that it is supposed to be an imitation of Sierra Nevada Bigfoot Barleywine Style Ale, we'll have to see...

Brewer:	Chris Burton & Rick Turner		Email:	chrisburton63@hotmail.com
Beer:	Big Oak Barleywine		Style:	Barley Wine
Type:	Partial mash		Size:	5 gallons
Color:	50 HCU (~22 SRM)		Bitterness:	30 IBU
OG:	1.105		FG:	1.024
Alcohol:	10.4% v/v (8.2% w/w)
Grain:	8 oz. Belgian CaraMunich 1 lb. Belgian CaraVienne 8 oz. Belgian Special B
Mash:	65% efficiency
	Raise one gallon of water to boiling point, cut heat back and add grains. Stabilize temperature to 150°F, and hold for 40 minutes. Raise temperature to 180°F and hold for ten minutes. Separate grains from liquid and sparge with 1 gallon of 120°F water and collect runoff to add to boil.
Boil:	90 minutes	SG 1.209	2.5 gallons
	13 lb. Light malt extract
	Bring sparge runoff to boil and add bittering hops. Bring boil volume up to 2.5 gallons and add malt extract
Hops:	2 oz. Galena (13% AA, 90 min.) 1 oz. Cascade (6% AA, 35 min.) 1 oz. Cascade (aroma)
Yeast:	Used Wyeast 1056 american ale yeast(liquid R.T.P.) and 6 oz. of slurry from a batch of pale ale I had brewed using Wyeast London III ale yeast. Yeast was added to 1/2 gallon starter (S.G. 1.038) and yeast enzymes. Pitched yeast at high Krauesen to primary fermenter (70°F)
Log:	Plan to ferment in primary at 70°F for two weeks, then rack off to secondary for six weeks at 70°F. Bottle using dried extra light malt extract to prime and aging for at least three months.
Carbonation:	1.3 volumes	Dried Malt Extract: 2.27 oz. for 5 gallons @ 72°F

Recipe posted 05/15/99.