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I brewed the recipe below, but I'm having a hard time deciding how to classify it. Input would be much appreciated! More on it here. Bolivian Tarragon Braggot Barleywine Details: Batch Size (L): 5 Total Grain (kg): 1.5 Anticipated OG: 1.103 Wort Boil Time: 60 Minutes Anticipated IBU...

Hmm. The irony of it all is that I HAD malted my own barley, but I'm thinking I killed off the enzymes in the process because I ended up with OGs of like, 1.020 and later 1.004. I know my system's not THAT inefficient. I'll probably giving malting another shot. Thanks for the advice.

So, I live in Bolivia, where homebrew shops do not exist, it's annoyingly difficult to get things like malt and even more difficult to track down specialty ingredients like various amylases. After looking through a whole number of threads (like this one...