I've made a number of english barleywines, usually with 1.5 to 2# crystal malts, a few darker ones with some carafa II, and I want to try one with just Maris Otter. I am wondering if it really adds much to boil down a gallon or two of the first runnings into a syrup, versus a 4 or 5 hour boil. I'd like to get the color to around 15srm. I'd also appreciate feedback from anyone that's made a 100% MO barleywine. Thanks!