This is a recipe for a Christmas barley wine named:

Christmas Eve Barley Wine

The recipe came about while I was back in Salt Lake City, Utah for the holidays and wanted to try a double brew for the first time. Part of the motivation for the double brew, was my lacking equipment which could only handle about 12-13 lbs of gain in the mash. Seeking a stronger ale then 13 lbs could give me, I opted for a double brew with the idea that using the sweet wort from the first sparge as the liquor for a second mash would allow me to concentrate the flavors and sugars to get a gravity near my original target.

Well, the rest, as they say is history. My efforts were rewarded, but not in the way that I was expecting exactly. While the gravity was near my target, I found that the finished barley wine had all sorts of interesting dark fruit flavors like plumb, red apple, and grape. The result was most delightful, and after a year of aging tastes incredibly smooth.

Malt Bill
18lbs of Shrier 2-row
1 lb of Cara Pils
1 lb of Crystal 90
1 lb of Victory
2 oz of Black
2 oz of Roasted

Hops
1 oz Magnum (15% aa)
2 oz East Kent Goldings
1 oz Centennial
2 oz Willamette

Notes

The first mash was done at 155 F for one hour, and the second mash was done at 150 F for 90 minutes.