Dogfish Barleywine Opinions

[Bheher]

Hi Guys! This is my first post here but I have gotten tons of info from the site so thanks!
I made this recipe with help from the dogfish extract barleywine in their extreme beers book. I have brewed 3 all grain beers but still only get a 60% efficiency because I have changed this and that. So I would like to make a barleywine using my all grain methods and then adding some extract to bump up the SG. So I guess its not a typical partial mash? Anyway this is pretty much the first recipe I have made so any opinions would be great. Thanks!


Dogfish Barleywine - American Barleywine
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Batch Size: 5.500 gal
Boil Size: 6.394 gal
Boil Time: 60 min
Efficiency: 55%
OG: 1.098
FG: 1.020
ABV: 9.5%
Bitterness: 90.6 IBUs (Tinseth)
Color: 11 SRM (Mosher)

Fermentables:
Mash: 60min at 155F
Caramel/Crystal Malt - 20L Grain 2.000 lb 75% 20 L
Pale Malt (2 Row) US Grain 10.000 lb 79% 2 L

Before Boil:
Light Dry Extract Dry Extract 5.000 lb 95% 8 L
Brown Sugar, Light Sugar 1lb 100% 8 L
Raison Adjunct 16.000 oz 50% 0 L

Hops
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Cascade 6.0% 1.000 oz Mash
Warrior 15.5% 1.500 oz Boil 60 min
Cascade 6.0% 0.500 oz Boil 60min
Centennial 10.5% 2.000 oz Boil 20 min
Cascade 6.0% 0.500 oz Boil 10 min
Centennial 10.5% 1.000 oz Dry Hop

Yeast
Wyeast - American Ale Ale Liquid 2.000 cup Primary

After original fermentation stops I will add 0.5 lb brown sugar, champagne yeast, and some yeast nutrients to the fermenter.

 

[maskednegator]

I think it might be a good idea to hold off on champagne yeast until you see what kind of attenuation you get.