Sierra Nevada Bigfoot
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.080 SG | Maximum OG: | 1.120 SG |
| Minimum FG: | 1.016 SG | Maximum FG: | 1.030 SG |
| Minimum IBU: | 50 IBU | Maximum IBU: | 120 IBU |
| Minimum Color: | 10.0 SRM | Maximum Color: | 19.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 4.16 US gals |
| Volume Transferred: | 4.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 3.50 US gals | Volume Of Finished Beer: | 3.25 US gals |
| Expected Pre-Boil Gravity: | 1.048 SG | Expected OG: | 1.092 SG |
| Expected FG: | 1.020 SG | Apparent Attenuation: | 76.5 % |
| Expected ABV: | 9.6 % | Expected ABW: | 7.5 % |
| Expected IBU (using Tinseth): | 265.2 IBU | Expected Color (using Morey): | 18.7 SRM |
| BU:GU ratio: | 2.89 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 180.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US Pale Ale Malt | 13lb 2oz | 86.8 % | 11.0 | In Mash/Steeped |
| US Caramel 60L Malt | 2lb 0oz | 13.2 % | 28.8 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Chinook | 12.0 % | 2.40 oz | 147.6 | Loose Pellet Hops | First Wort Hopped |
| US Chinook | 12.0 % | 2.10 oz | 117.5 | Loose Pellet Hops | 60 Min From End |
| US Cascade | 5.0 % | 1.90 oz | 0.0 | Loose Pellet Hops | At turn off |
| US Cascade | 5.0 % | 1.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Centennial | 8.5 % | 0.80 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (69C/155F) |
| Step Type | Temperature | Duration |
| Rest at | 155 degF | 60 |
| Recipe Notes |
|
OG: 1.092 FG: 1.023 IBU: 94 SRM: 19 ABV: 8.9% Dry hops done as whirlpool in brewery. |