I had a number of malt extracts taking up space in my brewing ingredient area, and decided to see if I couldn't make an old dream come true... creating an ale with an alcohol content above 16%. This post is a chronicling of that experiment. My basic goal is a vaguely barleywine-style ale, with a strong fruity element. I'm thinking something perhaps dessert-like. Ingredients: 6 pounds of Amber LME 6 pounds of Maris Otter LME 3 pounds of Pilsen DME 12 ounces of Special B malt 8 ounces of CaraMunich III malt 4 ounces of Biscuit malt 0.8 ounces of Chocolate malt 2.5 ounces of Smaragd (Emerald) hops pellets @ first wort (before the boil started) 2.5 ounces of Smaragd (Emerald) hops pellets @ 30 minutes 2 ounces of Smaragd (Emerald) hops pellets @ 10 minutes 0.5 tsp yeast nutrient 1 pound Belgian clear candi sugar rocks 1 Whirlfloc tablet Two packs of Wyeast Extreme Fermentation Yeast 4347 0.25 Campden Tablets For later: 1 pound of Corn Sugar, boiled 10 min...