Sierra Nevada 30th Anniversary Ale Collaboration clone (Black Barleywine)

an All Grain American Barleywine by Griffzilla

Fermentables

Amount Fermentable Maltster Use PPG Color
20.0 lb
2-Row (US)
Any Mash 37 1 °L
18.0 oz
Caramel/Crystal 60L (US)
Any Mash 34 60 °L
5.2 oz
Roasted Barley (UK)
Any Mash 29 550 °L

Hops

Amount Hop Time Use Form AA
2.0 oz Cluster (US) 60 min Boil Pellet 7.0%
1.5 oz Brewers Gold (US) 60 min Boil Pellet 9.0%
1.0 oz Cascade (US) 0 min Boil Pellet 7.0%
0.75 oz Northern Brewer (US) 0 min Boil Pellet 9.0%
1.5 oz Northern Brewer (US) 5 days Dry Hop Pellet 9.0%
1.5 oz Cascade (US) 5 days Dry Hop Pellet 7.0%

Yeasts

Name Lab/Product Attenuation
American Ale Wyeast 1056 75.0%

Stats

Batch & Boil

  • Batch Size 5.5 gal
  • Boil Time 60 min

Properties

  • OG 1.100
  • FG 1.025
  • IBU 61
  • ABV 9.9%
  • Color
    21 SRM
  • Balance Bitter

Notes

(5 gallons/19 L, all-grain) OG = 1.101 (24 °P) FG = 1.025 (6.2 °P) IBU = 80 SRM = 90 ABV = 10.4%

Sierra Nevada put together this recipe in collaboration with Jack McAuliffe from New Albion Brewing (1976–1982) in Sonoma, California using raw materials available in the late 1970s. This was one of four Sierra Nevada 30th Anniversary Collaboration Ales.

Ingredients 20 lbs. (9.1 kg) 2-row pale malt 1 lb. 2 oz. (0.52 kg) caramel malt (60 °L) 5.2 oz. (0.15 kg) roasted barley 13 AAU Brewers Gold hops (60 mins) (1.5 oz./43 g of 8.5% alpha acids) 14 AAU Cluster hops (60 mins) (2 oz./57 g of 7% alpha acids) 1.0 oz. (28 g) Cascade hops (0 mins) 0.75 oz. (21 g) Northern Brewer hops (0 mins) 1.5 oz.(43 g) Cascade hops (dry hop) 1.5 oz. (43 g) Northern Brewer hops (dry hop) Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast (7 qt./7 L yeast starter or 18 g dried yeast)

Step by Step Heat 6.75 gallons (25 L) of strike water. Mash at 150 °F (66 °C) for 60 minutes. Mash out to 168 °F (76 °C) and hold for 5 minutes. Recirculate and then collect the wort. Fully sparging the grain bed would yield over 11 gallons (42 L) of wort. Decide how much wort you want to collect. (It takes about an hour to boil away a gallon/4 L of liquid on a typical homebrew system). Boil to reduce wort volume to 5 gallons (19 L), adding hops at times indicated. (If you collected less than the full amount of wort, you may need to add malt extract to hit your target OG. Take a hydrometer reading with 10 minutes left in the boil. For every “gravity point” you are low, add 1.8 oz. (51 g) of dried malt extract.) Chill wort and transfer to fermenter. Aerate and pitch sediment from yeast starter. Ferment at 68 °F (20 °C). Dry hop for 1 week.

Toad small