Hi. I've been pondering over this recipe for a few weeks now. I'm pretty hyped about it but as brew day approaches i'm starting to wonder if i'm attempting too much or needlessly over complicating the brew.
The base beer is an American style barleywine, shooting for around 12% abv. I'll bitter with amarillo, and finish with simcoe and citra. I also intend to dry hop with a little more citra. I don't want this to be a hop bomb though and would like the malt bill to come through quite a good bit.
I also plan to secondary the beer on some mango and/or pineapple which I will first roast to caramelise. My hope is that the fruit will be sweetened, not acidic and will work in harmony with the citra hops.
Finally I plan to age this beer on oak chips, possibly soaked in bourbon, tasting as I go until the desired effect is reached. I'll then bottle condition for the appropriate period.
My question is, is this too much to pull off in one beer? Has anyone attempted anything similar and could offer a view or advice?
Cheers
The base beer is an American style barleywine, shooting for around 12% abv. I'll bitter with amarillo, and finish with simcoe and citra. I also intend to dry hop with a little more citra. I don't want this to be a hop bomb though and would like the malt bill to come through quite a good bit.
I also plan to secondary the beer on some mango and/or pineapple which I will first roast to caramelise. My hope is that the fruit will be sweetened, not acidic and will work in harmony with the citra hops.
Finally I plan to age this beer on oak chips, possibly soaked in bourbon, tasting as I go until the desired effect is reached. I'll then bottle condition for the appropriate period.
My question is, is this too much to pull off in one beer? Has anyone attempted anything similar and could offer a view or advice?
Cheers