• 4.00 lbs. Pale Malt (2-row)
• 1.00 lbs. Wheat Malt
• 1.00 lbs. Crystal 20L
• 1.50 lbs. Amber Dry Malt Extract
• 0.50 lbs. Corn Sugar
• 0.50 oz. Cascade Pellet 5.80 90 min.
• 0.33 oz. Cascade Pellet 5.80 45 min.
• 0.33 oz. Cascade Pellet 5.80 60 min.
• 0.25 oz. Cascade Pellet 5.80 15 min.
• 1.00 oz. Cascade Pellet 5.80 5 min.
• Yeast: Wyeast 1728 (Scottish Ale) used from a prior batch

Preparation
Note that this is for a half batch.

Crush grain. Dough in with 2 gal liquor @ 168F for a strike temp of 150F. Cover and hold for 90 minutes. Collect runoff and sparge with 2 gallons at near 190F for a modified mash-out.

I collected 3 gallons total for the kettle. Heat to boiling and add DME and sugar. Follow hop schedule list above.

Specifics

Style	Barley Wine
Recipe Type	All Grain
Batch Size	2.5 gallons
Original Gravity	1.102
Final Gravity	1.019
Boiling Time	90 minutes
Primary Fermentation	1 week primary
Secondary Fermentation	6 months bulk aging in secondary
Other Fermentation	Big beers have big waiting times....
Other Specifics	ProMash calculates IBU's at around 55. ABV is just over 11%.

Comments
I am very please with this beer. Normally big beers just overwhelm my taste threshold but this bad boy has enough hops to balance it out. The WY1728 was a surprisingly good choice.