Rogue Old Crustacean Barley Wine

Rogue Old Crustacean Barley Wine
From a famous clone book:

OG: 1.090-1.094
FG 1.019-1.024
IBU 100

Mini Mash:
2lb 2-row
10oz 120*L US crystal
10oz US Munich malt
30z US chocolate malt
Steep at 150*F for 20 min

@60 min
4lb pale malt syrup
5.5 lb M&F light DME
2oz Chinook (14%AA)
@15 min
1oz Centennial
1 tsp irish moss
@5 min
1 oz Centennial


Now my issue is that this does not seem like enough hops!

Arriving today I’ll have at least a pound each of Chinook, Cascade, Columbus, and Amarillo and I want to make a blow your face off hop monster barely wine.
Any suggestions?

x-posted here to get more feedback, please do not reply in this thread
https://www.homebrewtalk.com/f12/rogue-old-crustacean-barley-wine-139134/#post1578089

If you want a blow your face off BW then you are probably right. I'd say if you are shooting for an old crusty taste then that hop ammount may be about right on.

is the 30z US chocolate malt correct, almost 3lbs of that malt?

Brew-boy said:

is the 30z US chocolate malt correct, almost 3lbs of that malt?

Click to expand...

it's 3 ounces of chocolate malt, not "30."

here's a googlebooks link to the recipe:

http://books.google.com/books?id=CS...esult&ct=result&resnum=4#v=onepage&q=&f=false

The recipe recommends aging at LEAST one year! I don't know if I could ever wait that long...