Old Sugarfoot

Source: Kelly Beckham
Recipe added: 01/19/98

I brew a barley wine every January for the following Christmas and winter. This is an American barleywine with all the pungent hop attack you'd expect!!! Herculean gravity balances this somewhat. Very Warming and meditative -- a perfect potable for a cold night. Delicious!


Recipe type: Extract
Batch Size: 5 US gallons
Starting Gravity: 1.120
Finishing Gravity: 1.028
Time in Boil: 60 minutes
Primary Fermentation: 7 days at 62-66 degrees F
Secondary Fermentation: 10 weeks at 62-66 degrees F



Add 2 tsp of calcium chloride or gypsum to 3.0 gallons of water and heat to 160 degrees F. Shut off heat. Add the grains, mix in, and let steep for 30 min. Remove after 30 min. Add heat to grain water. As water gets hot, take the kettle off of the heat and add malt extract syrup and dry malt extract. Stri well. When mixed in, put kettle back on heat. When wort comes to a boil add 24.80 hbu's of Columbus hop pellets and boil for 60 min total. With 45 min to go (15 min from start) add 12.4 hbu's of Columbus hop pellets. With 15 minutes left in boil add 1 oz of Willamette hops At knockout (boils end) turn off the heat and add the remaining 1 oz of Willamette hops and let steep 5 min. Transfer to your fermenter with 2.5 gallons of COLD water. Top off to 5 gallon mark.(It helps to chill your water in the fridge the night before) When wort is below 80 degrees, add yeast nutrient and stir VIGOROUSLY of 5 minutes. Add yeast slurry. Ferment for 7 days and then transfer into a glass carboy. Add another slurry of 1056 at this time. After 7 weeks in secondary, put dry hops in a couple of muslin sacks and add to fermenter( It helps to put small round clear marbles in the sack. U want to submerge hops when dry hopping) After 3 weeks of dry hopping bottle using 3/4 cups of corn sugar or with 1 cup dried malt extract. Age this one at least 8-10 monts before drinking!
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