I have between 50 and 60 brews under my belt and I'm about to brew my first barleywine. I have a number of yeasts on hand (on agar plates). I tend to ferment at a pretty high temp (controlled around 74 f), I like the esters from a high ferm temp and I think it will add some complexity and spice to a barleywine.
I'm looking at an OG ~ 1.100. With the high temp, fast fermentation, I'm hoping to dry it out and get the ABV up around 12-12.5%
Yeast on hand
Whitelabs Irish ale, Belgian witt
WYeast 1056, 3711
A 12yo proprietary strain from a Belgian brewery that I prefer not to mention.
The 3711 is a real freight train but I'm wondering if it will get up to the ABV that I'm looking for. And if it will, what will 3711 do to a barleywine, rather than a Saison.
Any advice or opinion is very much appreciated.