2011 Barley Wine

[Kyle]

This is what I intend to brew (soonish) for next winter; comments would be good, I'm planning to age it for about 10 months, and I've had good results with the Nottingham and spice combination in high-gravity stuff before:

For 5 US Gallons final volume:

15 lbs. Pale Malt
1 lbs. Crystal 60
.33 lbs. American Chocolate Malt
1 lbs. Weyermann CaraMunich® II
1 lbs. Vienna Malt

1.5 oz. Galena (Pellets, 11.00 %AA) boiled 60 min.
1 oz. Saaz (Pellets, 5.8 %AA) boiled 15 min.
1 oz. Saaz (Pellets, 5.8 %AA) boiled 1 min.
 
Yeast: Danstar 3767 Nottingham

Also @60 minutes:
1# Brown Sugar,
¾ cp molasses,
tea made from: 1 tsp each of cinnamon, ginger, nutmeg, and 1/8tsp of cloves