All Grain Barley Wine

Fermentables

12 lbs German Pils malt

3 lbs Belgian Munich malt

12 oz British Chocolate malt

2 lbs British Medium Crystal malt

Hops

1 oz Eroica (60 min)

2 oz Northern Brewer (60 min)

1 oz. Kent Goldings (30 min)

.5 oz Kent Goldings (20 min)

.5 oz. Kent Goldings (finish)

Other

 Irish Hops at 15 min

Yeast

Dry Champagne Yeast (secondary) 

Procedure: 

The amount of grain here maxed out my bucket tun sparger. The alcohol here is only about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil. Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down to the final gravity. The champagne yeast brought no further fermentation and could be eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.