I just got done adding my new 'Blue Agave Nectar Barley Wine' to the fermenter, and am a little concerned that it's under hopped per my tastes. To start off my brew day I picked up both SN Bigfoot Ale, and Anchor's Old FogHorn. I like the smoothness of the foghorn, but couldn't get enough of the hops smell/flavor that was in the Bigfoot. Are these mutually exclusive? Does the foghorn's sweet smootheness only come through because of what I percieve as lower IBUs?
I havn't added any sucrose yet. I plan to add additional yeast and sucrose after the gravity drops below 1.040
Without the sucrose and at 4.5 gallons right now, just after pitching, my OG is 1.111 (26.1 Plato) and my IBUs are 70.8. If I go ahead with my later dilution/sugar/yeast addition I should end up with a predicted OG of 1.123 (28.6 Plato)
I just noticed that the Bigfoot has 90 IBUs and that's why I'm worried all of a sudden. The Bigfoots OG is 1.096 (23 Plato) per SN's website.
I know that in the English tradition it would be fine to have a beer as big as mine with no more than 50 IBUs, but I'm an American hop head who's about to harvest a few pounds of Cascade.
Did I undershoot the bittering hops? Will massive amounts of dry hopping help?