Critique My English Barleywine Recipe

I happened upon a good deal of mild malt recently, and inspired by the following link I decided to try an English Barleywine with Mild Malt as the base. I plan on bulk (keg) aging it one year after primary, and opening it on my daughter's first birthday.

Original recipe:
http://thisbeerisapipebomb.blogspot.com/2010/07/mild-malt-barley-wine.html

Some notes:
I don't care that my IBUs are above style, but I'll probably end up changing the hop schedule anyway.
I figure on mashing a bit low.
Planning on adding the brown sugar to the primary in liquid, boiled form.
Think I should add some wheat for head?
I'm thinking an English yeast, and then maybe add some high gravity yeast after 3 days.

This is what I'm thinking:

Thoughts?

doobliebop said:

I happened upon a good deal of mild malt recently, and inspired by the following link I decided to try an English Barleywine with Mild Malt as the base. I plan on bulk (keg) aging it one year after primary, and opening it on my daughter's first birthday.

Original recipe:
http://thisbeerisapipebomb.blogspot.com/2010/07/mild-malt-barley-wine.html

Some notes:
I don't care that my IBUs are above style, but I'll probably end up changing the hop schedule anyway.
I figure on mashing a bit low.
Planning on adding the brown sugar to the primary in liquid, boiled form.
Think I should add some wheat for head?
I'm thinking an English yeast, and then maybe add some high gravity yeast after 3 days.

This is what I'm thinking:

Code:

Mild Malt Barleywine
A ProMash Recipe Report 

BJCP Style and Style Guidelines
19-B Strong Ale, English Barleywine
Min OG:     1.080     Max OG:     1.144       
Min IBU:     35     Max IBU:     70       
Min Clr:     8     Max Clr:     22      Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal):     5.50     
Wort Size (Gal):     5.50
Total Grain (Lbs):     24.07              
Anticipated OG:     1.113     Plato:     26.52
Anticipated SRM:     19.7                
Anticipated IBU:     90.2              
Brewhouse Efficiency:     68      %       
Wort Boil Time:     90      Minutes       

Pre-Boil Amounts
Evaporation Rate:     15.00      Percent Per Hour       
Pre-Boil Wort Size:     7.10      Gal       
Pre-Boil Gravity:     1.087      SG     20.98 Plato

Grain/Extract/Sugar
%     Amount     Name     Origin     Potential     SRM
83.4     20.07 lbs.      Mild Malt     Great Britain     1.037     4
4.2     1.00 lbs.      Brown Sugar     Generic     1.046     4
4.2     1.00 lbs.      Caramel/Crystal Malt 40L     America     1.034     40
2.1     0.50 lbs.      Special B Malt     Belgian     1.030     120
6.2     1.50 lbs.      Biscuit Malt     Great Britain     1.035     35

Potential represented as SG per pound per gallon.

Hops
Amount     Name     Form     Alpha     IBU     Boil Time
1.00 oz.      Fuggle             Whole     5.00     15.3     First WH
3.00 oz.      Goldings - E.K.     Whole     4.75     48.6     90 min
1.00 oz.      Goldings - E.K.     Whole     4.75     14.7     60 min
1.00 oz.      Goldings - E.K.     Whole     4.75     7.5     30 min
0.25 oz.      Goldings - E.K.     Whole     4.75     4.0     90 min

Yeast: ?

Water Profile: Burton on Trent

Mash Schedule
Mash Type:     Single Step       
Grain Lbs:     23.07       
Water Qts:     22.87     Before Additional Infusions
Water Gal:     5.72     Before Additional Infusions
Qts Water Per Lbs Grain:     0.99     Before Additional Infusions

Rest     Temp     Time
Saccharification Rest:     148     60 Min
Mash-out Rest:     169     0 Min
Sparge:     169     0 Min

Thoughts?

Click to expand...

Simplify the recipe by exchanging pale malt for the specialty malts then increase the boil time to 120 min. Reasons: By the nature of its' OG this beer is going to leave a lot of residual sugar, the crystal malts will compound that issue. A longer boil, especially with all that mild malt will yield a surprisingly deep color. Forget the wheat, a beer this big won't really carbonate well and frankly a very low carbonation rate is a plus here IMO. Don't worry about the hops, you will need more than you think to offset the malt and residual sweetness. Also, in my experience, that big bunch of EKG will also lend some nice nuances to the flavor complexity. Your favorite UK yeast that will handle a big beer is fine, I like London Ale (WY1028/WL013). Adding some specialty high gravity yeast or even wine yeast as the ferment goes on isn't a bad idea. Don't rush this beer, give it the time it needs to ferment properly and age gracefully. It may or may not follow your prescribed schedule.

Very well thought out response, Ed. Thank you! Would you agree with mashing it a bit low? ~148F

doobliebop said:

Very well thought out response, Ed. Thank you! Would you agree with mashing it a bit low? ~148F

Click to expand...

148F sounds good.