Alright, so maybe swap out 1.5-2# of the 2-row for Munich? I thought the Special B would be nice for some raisiny flavors. I recall having a Barleywine with similar notes and enjoying it. I was keeping the gravity on the lower end since I'm not using a highly attenuative yeast, don't want it to end up too sweet. I'm looking for a malty brew, but balanced. Thoughts?
Oh, also. I've got .5oz of Summit (18.5%) sitting around. What do you guys think about bittering with that instead of the 2oz of Fuggles?