Old Foghorn Barleywine Clone

12 pounds light dried malt extract
1 pounds crystal malt 80
2 ounces Cascade hops (60 mins)
1 ounce Cascade hops (45 mins)
1 ounce Cascade hops (30 mins)
1 ounce Cascade hops (Dry hop)
1 teaspoon Irish moss (15 mins)
Wyeast 1056 American Ale yeast
3/4 cup corn sugar

Heat 7 gallons of water to 155 degrees.  Place the 1 pound of crystal malt 80 in a grain bag and steep for 30 minutes.  Add the 12 pounds of malt to the kettle.  Make sure to turn the heat off.  Stir until completely dissolved.  Turn heat back on and boil for 30 minutes.  Add the 2 ounces of cascade hops and boil for 15 minutes. Add 1 ounce of cascade and boil another 15 minutes.  Add 1 ounce of cascades for the remainder of the boil.  Add 1 teaspoon Irish moss at the last 15 minutes of the boil.

I stepped up my yeast three times so that I had a huge slurry of yeast (about 1/2 gallon).

OG - 1.100
FG - 1.024