Cedarhowl Giantstep Barleywine Clone Beer Kit - All Grain

Description

Your Cedarhowl Giantstep Barleywine Clone draws from the bold profile of Sierra Nevada Bigfoot. Brewers 2-Row and Caramel 60 build a deep malt backbone that gives your beer toffee, crusty bread, and sticky dried fruit notes.

Chinook sets firm bitterness early while late Cascade and Centennial additions bring resinous citrus punch that balances the sweetness. The American Ale yeast ferments clean at high gravity so the malt and hop layers stay prominent, leaving you a barleywine with real depth and cellar potential.

Your Cedarhowl Giantstep Barleywine Clone never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 9.1% - 9.5%
• Original Gravity: 1.088
• Final Gravity: 1.017
• IBUs: 90
• SRM: 15

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill (combined into one bag)

• 15 lbs Brewers 2-Row Malt
• 2 lbs Caramel/Crystal 60 Malt

Hops (substitutions based on availability)

• 2 oz Chinook
• 2 oz Cascade
• 2 oz Centennial

Yeast (substitutions based on availability)

• 2 packets American Ale Yeast (High-gravity Double Pitch)

Also Included

• 5 oz Priming Sugar
• Irish moss/Energizer Combo Packet

Instructions

Hop Schedule

• 2 oz Chinook (60 min)
• 1 oz Cascade (15 min)
• 1 oz Centennial (15 min)
• 1 oz Cascade (5 min)
• 1 oz Centennial (5 min)

Sanitize

1. With a beer this big, you need big cleanliness. No messing around.

Mash

1. Heat 5.5 - 6.25 gallons of strike water to 159°F. *adjust for your brewing setup's temperature loss.*
2. Mash in 2-Row and Caramel 60 for 60 minutes and hold at 148°F.

Sparge

1. Heat ~4 gallons to 168°F, sparge slowly.
2. Aim for a pre-boil volume of 7+ gallons, anticipating longer boil-off.

Boil & Hops

1. Boil 90 minutes if possible to develop rich flavors; keep an eye on wort volume.
2. Hop additions (adjust if you stick to 60 min total, but 90 is recommended for complexity):
3. 60 min: 2 oz Chinook
4. 15 min: 1 oz Cascade + 1 oz Centennial (Add Irish Moss/Energizer Combo at this stage as well.)
5. 5 min: 1 oz Cascade + 1 oz Centennial

Fermentation

1. Cool to 68°F, oxygenate well (high gravity!). Transfer to fermentation vessel ensuring 5 gallons total.
2. Pitch 2 packets American Ale Yeast.
3. Ferment at 68°F for 2–3 weeks. Barleywines can benefit from an extended secondary.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution gently, without aerating the beer.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.

Conditioning

1. Condition for at least 3–4 weeks before sampling. Improves with age, so feel free to stash some away for Bigfoot sightings next year.