Recipe Type: Partial Mash
Yeast: Northwest Ale
Yeast Starter: Yes
Batch Size (Gallons): 15
Original Gravity: 1.112
Final Gravity: 1.035
IBU: 73.4
Boiling Time (Minutes): 60
Color: 19
Primary Fermentation (# of Days & Temp): 3weeks
Secondary Fermentation (# of Days & Temp): 3months
Tasting Notes: Still Aging

Ok So i do realize this is a lot of hops. But i love the way these work with each other. The idea with this is a Barley wine that will sit and age over time. All fermented in an Oak Barrel and then secondary in the same barrel. Im going to bottle in wine bottles and cork it. Im looking for malty that hoppy... i know that sounds weird but it more like malt over hops with lots hop flavor and aroma not so much bitterness. Let me know what you guys thinks.
CHEERS

malt & fermentables
% LB OZ Malt or Fermentable ppg °L
38% 21 0 Briess CBW Golden Light 34 4
27% 15 0 American Two-row Pale 37 1
18% 10 0 Munich Malt 37 9
9% 5 0 Caramel/Crystal Malt - 10L 35 10
5% 3 0 Caramel/Crystal Malt - 60L 34 60
2% 1 0 Belgian Special B 30 220

Batch size: 15.0 gallons
Original Gravity
1.112 / 26.3° Plato (1.100 to 1.117)
Final Gravity
1.035 / 8.8° Plato (1.031 to 1.038)
Color
20° SRM / 39° EBC
(Light Brown to Medium Brown)
Mash Efficiency
75%

hops
use time oz variety form aa
boil 60 mins 6.0 Magnum pellet 14.0
boil 10 mins 2.25 Amarillo pellet 7.0
boil 10 mins 1.0 Cascade pellet 5.5
boil 10 mins 2.0 Citra pellet 11.0
boil 1 min 1.75 Amarillo pellet 7.0
boil 1 min 1.0 Cascade pellet 5.5
boil 1 min 2.0 Citra pellet 11.0
dry hop 4 days 4.0 Amarillo pellet 7.0
dry hop 4 days 4.0 Cascade pellet 5.5
dry hop 4 days 4.0 Citra pellet 11.0

Boil: 15.0 avg gallons for 60 minutes Bitterness
73.4 IBU / 178 HBU

yeast
Wyeast Northwest Ale (1332)
ale yeast in liquid form with high flocculation and 69% attenuation
Wyeast Irish Ale (1084)
ale yeast in liquid form with medium flocculation
Alcohol
10.3% ABV / 8% ABW
Calories
372 per 12 oz.