I need to order up some ingredients for a mid-June American Barleywine brewday. Before I waste any $ on useless ingredients, I thought I'd see if anything jumps out at you all.
Any glaring mistakes here? I'll be looking for a modest malt presence, a bitter, hoppy, winter sipper. I'm hoping the sugar and the long, low mash will help the yeast dry this out a bit and keep it from becoming a malt bomb.
Batch Size - 2.5gal (into fermenter)
OG ≈ 1.095
FG ≈ 1.025
ABV ≈ 9 - 9.5
SRM ≈ 13 - 15
79% American 2-Row
11% Dark Munich
8% Corn Sugar
2% C120
80 IBU's Chinook @60
1oz Idaho 7 @0
1oz Loral @0
2 packs BRY-97
Yeast nutrient in the boil
Mash - 90 minutes at 148°
Boil - 90 minutes
Bottle to ≈ 2.25 volumes.
Set 'em and forget 'em for 6 months.