Originally Posted by jharres
0.25 oz Williamette (4.5) @45 min
0.25 oz Williamette (4.5) @30 min
0.25 oz Williamette (4.5) @15 min
0.25 oz Williamette (4.5) @5 min
What you have here will be really, really sweet. You probably should have 1.5 to 2 oz or so of Willamette at 60 mins to balance out the high gravity, and sweetness. This would be waaaay to sickly sweet for my tastes. I would have aimed for an IBU in the 60s for a more balanced barleywine, or about 100 IBUs for a bold, hoppy barleywine. Remember that the hoppiness fades with time. The hop-mad Bigfoot that I get each spring fades to a mellow, sweet barleywine by Christmas.
I don't think the raisins will affect the taste too much, nor will a small amount of nutmeg. Some Ginger perhaps... slice the fresh stuff and throw into the mix... should work out well given your sweetness.
You could also add some more hoppiness and make a hop tea... basically boil a small amount of water with hops for 60 mins and then add back into the beer. This would really help with the balance.
Relax, don't worry etc. and so on.
Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.