Barleywine advice?

[Dublicious]

So here's what I'm thinking. I might just make a mini batch of some beer I plan to dry out a lot (as suggested). I'll probably just use extract and another dose of that belgian dark (to stay close to the flavor profile). I might use a bit more sugar just to drive up fermentability (within reason, of course). Hop accordingly.

Any huge flaws in this plan that anyone sees?

[brewinhard]

Not much, just be sure to use the same/similar yeast and fermentation temps to keep the alcohols under control. When you blend it might not be a 50/50 thing. In fact I think you will have to do some math to see how that works out involving ending up with an acceptable FG after blending. Good luck and please post the results!

[Dublicious]

In the spirit of the most recent Sunday session, add glucoamylase to get a few more points of attenuation. This will definitely help with the high mash temp problem.

Alright guys, it looks like another topic getting some attention has to do w/ this stuff. White labs makes ultra-ferm http://www.whitelabs.com/enzymes/Ultra-Ferm.pdf. Has anyone actually seen this stuff around? I'd like to take a whack at it. This sheet has a lot of information about how to use it so I might be able to wrangle these little guys.

I've done the math, and the blending just isn't going to be realistic. The results will be minimal so why waste the time and energy when I could just make another one? Even adding water would have minimal affect on the final gravity, once I start adding fermentables (and thus, residuals) the effect would be even less. The only option would be to make a monster batch of super-high attenuated barleywine and mix it to avoid wasting, but I won't compromise another beer like that, so I might as well cut my losses and let this puppy age for ages and hope for the best (unless the enzymes work ).