So we are set on making a American Barleywine this weekend based off of Midwest Supplies Bigfoot Barleywine and pitching it onto a yeast cake from a lighter beer we have finishing up here. First off, our tastes like higher ABV and our efficiency is normally kinda low (around 65% which I guess will lower further for a bigger beer) so we were thinking of upping the recipe a bit. It already calls for 19lbs of grain so we don’t want to go any higher in our mashtun leaving us with the option of pitching malt extract or some kind of sugar. I was wondering what people would recommend.
I know sugar ferments out near to completion leaving a high ABV and lighter body. Will about a pound or two of brown sugar lighten the body to much? If so should I go with some extract instead. Just wondering what other people would suggest from experience.
Also curious for input on any suggested mash temp/times for a bigger beer like this. I read somewhere that if you have a cooler mashtun that a decoction mash increased from 149* to 156* to 168* creates a good fermentable wort for big beers but that seems like a lot of work. Would it be worth it because we don’t have room for hot water infusions? Or just stick to a single infusion?