Advice on a Belgian Barleywine and RIS

First recipe, partial mash (light body, no mash out) - Belgian Barleywine

3 lb extra light DME
7.75 lb Belgian Pilsner
2 lb Belgian Pale
1 lb Cara-pils
.5 lb Flaked Barley
.25 lb Rye malt
.25 lb Special B

1 oz Centennial 60 min
.75 oz Sterling 45 min
.75 oz Sterling 35 min
.5 oz Cascade 25 min
.5 oz Cascade 15 min
2 oz Mt Hood 5 min

est OG: 1.100
est IBU: 54


Second recipe, partial mash (light body, no mash out) - Russian Imperial Stout

7.25 lb Pale LME
10 lb US Pale
.75 lb Crystal 10L
.5 lb Chocolate malt
.5 lb Roasted Barley
.25 lb Black Patent

1.25 oz Chinook 60 min
.25 oz Chinook 45 min
.25 oz Chinook 30 min
.75 oz Columbus 15 min
1.25 oz Columbus 5 min

est OG: 1.100
est IBU: 64


Any thoughts, pointers, suggestions, etc??

I'd ditch the DME in the barleywine and use table sugar. I'd shoot for 80%+ attenuation to keep it from being cloying. I've never heard of a Belgian beer with Cascade or Centennial, but I'm sure it'll taste fine, though not particularly "Belgian"

The RIS looks fine, but it'll be thick.

Ohhhh good call!! The only belgian thing about this is the yeast, but boy does it provide flavor!!

Too thick for the RIS you think? Any suggestions?

Not necessarily TOO thick, but it'll be thick. From the BJCP style guide: Full to very full-bodied and chewy. Sounds about right.

thisisxxmyIPA said:

First recipe, partial mash (light body, no mash out) - Belgian Barleywine

3 lb extra light DME
7.75 lb Belgian Pilsner
2 lb Belgian Pale
1 lb Cara-pils
.5 lb Flaked Barley
.25 lb Rye malt
.25 lb Special B

Click to expand...

Light body? not with that much cara-pils, drop it as you have plenty of body from the DME.
BTW what yeast? 2L starter I hope

I'm just doing a light body mash ~ 150F, I know that it won't be a light bodied beer. Carapils for head retention and creaminess. Removing the DME and replacing with table sugar.

Using Wyeast 3787. Definitely using a starter!