Bugeater Barleywine

After a summer hiatus from brewing, I decided to clean out all my
leftovers and start with fresh ingredients. Once I realized I was
close to a barleywine, I added the brown sugar and some fresh fuggles.
It is slightly underhopped for a barleywine or slightly too strong and
overhopped for an English style old ale. Does that make it an English
style barleywine?

Brewer:	Wayne Faris		Email:	-
Beer:	Bugeater Barleywine		Style:	Barley Wine
Type:	Extract w/grain		Size:	5 gallons
Color:	32 HCU (~16 SRM)		Bitterness:	50 IBU
OG:	1.108		FG:	1.020
Alcohol:	11.3% v/v (8.9% w/w)
Water:	No water treatment
Grain:	8 oz. American crystal 60L 8 oz. Dextrine malt (Cara-Pils)
Steep:	Steeped the grains at 155° for 40 minutes (aimed for 30 but got distracted. Used a small 12 pack cooler for steeping then use a large strainer for sparge.
Boil:	60 minutes	SG 1.086	6.25 gallons
	3 lb. 8 oz. Light malt extract 4 lb. Light dry malt extract 2 lb. Amber dry malt extract 2 lb. Brown sugar 1 lb. Corn sugar
Hops:	1.5 oz. Cascade (6.5% AA, 60 min.) 1 oz. Fuggles (4.5% AA, 60 min.) 1 oz. Willamette (4.5% AA, 60 min.) 1 oz. Fuggles (aroma)
Yeast:	Used two different yeasts. Pitched a dry Muntons ale yeast that was old and had been stored in 85°+ temps and a fresh dry Nottingham. I figured I needed to pitch big and the Muntons might not make it.
Log:	Brewed this batch on 09/15/03. Added gelatin and yeast nutrient at same time that I pitched yeast. Fermented at around 70°f for 1 week. Transferred to secondary 09/22/03. Ave temp dropped to around 65°f. Bottled 11/11/03.
Carbonation:	Added 5 oz corn sugar boiled in 2 cups water to bottling bucket.
Tasting:	Beer hasn't carbonated yet. Hydrometer sample tasted quite smooth with no off flavors. Definitely quite strong. Will be a great winter warmer. Just hope the yeast is still viable enough to carbonate.

Recipe posted 11/11/03.