A barleywine to sit on

Sara drank the last of the barleywine I made about a year and a half ago, so it's time to make some more. I'm using the same basic recipe but I cut replaced the crystal 120 with crystal 40 to minimize the heavy fruity sweetness and get a little more toffee/caramel in there. I will also be aging it on heavy toast American Oak cubes.

I think if I want this one to last more than 2 years then I'm going to have to hide it from Sara.

Here's the rundown:

Batch size 6 gallons Boil size 14 gallons Boil time 300 minutes Grain weight 26 pounds Efficiency 70%

Original gravity 1.115 Final gravity 1.027 Alcohol (by volume) 11.5% Bitterness (IBU) 80 Est. Color 15.0°L

Yeast Leftover from a previously brewed Pale Ale White Labs WLP001 California Ale Grains 26 pounds 2 Row Base     37ppg, 1.5°L 23.5 pounds Dry Sugar - Corn     42ppg, °L 1.25 pounds Crystal 80L     34ppg, 80°L 0.5 pounds Special B     30ppg, °L 0.25 pounds Crystal 40L     34ppg, 40°L 0.25 pounds Chocolate     29ppg, 350°L 0.25 pounds

Infusion Mash 60 minutes 17.9 gallons Strike     Target 148°F 7.8 gallons 164°F 60 minutes (+0) Sparge     Target 165°F 10.1 gallons 180°F Hops & Boil 300 minutes, 14 gallons Columbus     14%, Pellet 1.14 ounces 60 minutes (+240) Amarillo     8%, Pellet 2 ounces 30 minutes (+270) Wort chiller 15 minutes (+285) Centennial     10%, Pellet 0.5 ounces 0 minutes (+300) Cascade     6%, Pellet 2 ounces 0 minutes (+300) Fermentation 21 days @ 66°F Heavy Toast American Oak 2 ounces 4 days (+30)

Notes:

I'll be brewing this one up on Saturday and I'll it on the yeast cake from the Pale Ale I brewed a month or so ago. No sense in buying 5 packs of yeast. Oh, and the corn sugar doesn't get added until primary fermentation starts to die down ~5-7 days in.