Barleywine

[theobrew]

I was thinking about adding a little extra sugar to counter any unfermentability in the extract.

Anyone have a suggestion on temperature for the partial mash?

[brewinhard]

You probably want to keep your available sugars as fermentable as possible. You could try running your partial mash saccharification rest around 149-150F. With such a large OG beer and using lots of extract, any chance you can to get your beer to ferment down accordingly is wise.

[theobrew]

Thanks for all the advice and allowing me to bounce some ideas off. I'll let you know how it turns out.