You know, I am only commenting on the FG and the IBU, but a friend of mine makes his barleywine at 1.100 with a FG of 1.035 and a bitterness of about 60-70IBU and that beer really takes well to both oak and time. It is a great beer. I was amazed completely when he said that he will mash at 153-155*f. I asked if he would try to get it down to about 149 and he said "nope, I like my barleywine to have a higher FG so that it tastes interesting and malty as time goes on". I really like that beer, so do what you do when you do it. He used a British yeast that isn't known for its high attenuation either.
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