noel barleywine 23' clone King Henry Goose Island

Og 1.13 hit is perfect with 70% efficiency
overnight mash for mash 1
mash 2 in morning did for nearly 2 hrs but didn't stir.

1.3 oz wanted Barth Hass Pilgrim hops 11.5 aa replaced w
.25 magnum and
replaced styrian golding 5.5 w fuggles 5.5

swaped a10 darkness for flagship, both handle up to 12%

recipe idea from here:
https://www.beeradvocate.com/community/threads/king-henry-clone-input.49320/

Long boils produce more color, higher gravity, and more intense flavor. One trick for achieving these traits, if you can’t boil a full batch, is to draw off one gallon of wort and boil it down to about one pint, then add it back to the main boil at the end. It’s just a reduction that will add richer caramel and toffee flavors to the beer. All you need to do it is a stockpot and your stove top.

Also: An addition of yeast nutrient will help during fermentation, so add some near the end of the boil.

overnight mash idea on temps:
131 10 min (beta want this to be short as it could use up alpha if held too long)
151 45 min
162 15
171 remainder of overnight

another guy who had done it many time
mashs in cold (just to save time-no benefit)
125 for 20m
149 for 60m
161 for 20m
169 for remainder

Nibs idea:
I use nibs all the time. Should soak in 80 proof for 24, go ahead and dump the liquid in your beer too. No more than 5 days on the nib soak including the soak time. They begin to become bitter if in too long. One combat if searching for chocolate flavor, since we eat commercial chocolate we are expectant of a certain type flavor, which is a lot of vanilla. Pull 2 oz off and use a dropper with vanilla extract to check it out. 5 drops is about a TBSP in a 5 gal batch for some math.. So if you like 2 drops use a tsp and a half or a half of a Tbsp.
can also freeze end product to skim fat off