Grampa Jeff's Barleywine turns into Jam'n Barleywine

Two days ago, I decided to make a barleywine. I have made one before SAK Attack that one was done with really no clue on what should or shouldn't go into a barleywine, but it turned out pretty good. Yesterday I had one that my fellow beer snob Rick had been keeping, besides being a little over carbonated it was pretty close to style. I wanted to make an all grain version so I found one on American Brewmaster's website their Grampa Jeff's Barleywine. I got the kit and was going to go verbatim on the recipe something I rarely do, but I figured I should because this was an award winning recipe from a homebrewer in Garner. But like it seems lately with all my homebrewing experiences I had to change it. After pouring the 23lbs of grains into my mash tun I noticed after an hr of soaking the grains were not cracked, even though I paid for them to do that. Thusly I had to head back over to the store and tell them what happened. The best options they gave me was A - crack a new batch of grains or B - do an extract version. A would be free but B would cost a little more but only 15 bucks more. 

OK for those that might be a little lost as to what all grain,extract, and this mash thing is all about here is the low down. Extract either dry or liquid form is the result of doing a mash with grains then it is concentrated to a thicker substance or dried.  A mash is the soaking of cracked grains at a temperature around 152 F. The lower the temperature results in a beer that is  dryer and higher in alcohol, and with a higher temperature the sweeter  and lower the alcohol. Soaking the grains allow the complex sugars to be broken down to allow easy fermentation. 

My grains were not cracked. Cracking the grains allow the hot water to get inside the grain to the starches where the hot water can then work the starches and break the sugars down to fermentable levels. I was limited on time and didn't want to spend all day brewing but in the end that pretty much happen anyways. I picked option B. Though it cost a little more in the end it was the faster choice and it ended up with a higher abv and a beer now that I can clam as my own. 

Because I didn't want to waist the sparage liquid that I had from the all grain experience, I used that liquid plus  the extract liquid to make this beer. The result is a bit higher in abv and color. I will post original recipe but show were the alterations were for extract. Here it is! 

% LB OZ MALT OR FERMENTABLE PPG °L 80% 20 0 American Two-row Pale 37 1 6% 1 8 Light Dry Malt Extract 45 8 6% 1 8 American Crystal 80L 33 80 6% 1 8 American Crystal 120L 34 120 2% 0 8 American Crystal 60L 34 60 Batch size: 5.0 gallons	Original Gravity 1.139 (1.125 to 1.145) Final Gravity 1.038 (1.033 to 1.041) Color 28° SRM / 56° EBC (Dark Brown to Black) Mash Efficiency 75%
hops
USE TIME OZ VARIETY FORM AA boil 60 mins 3.0 Magnum pellet 13.0 boil 15 mins 1.0 Amarillo pellet 9.9 boil 15 mins 1.0 Centennial pellet 9.7 dry hop 7 days 1.0 Cascade pellet 5.0 Boil: 7.0 avg gallons for 90 minutes	Bitterness 180.6 IBU / 39 HBU ƒ: Rager BU:GU 1.30
yeast
Safale US-05 Dry Yeast ale yeast in dry form with low to medium flocculation and 73% attenuation	Alcohol 13.5% ABV / 1e+01% ABW Calories 458 per 12 oz.

The grains and extract part ignore. This recipe was adjusted to show what the true O.G. and F.G. should be now. If the all grain didn't mess up then minus the extract part, but if you were doing an all extract version remove the top two ingredients and replace it with 3 bags of 44 oz of dry light malt extract and 1 bag of 3.3 lbs of liquid light malt extract. I used all the grains and all the extract for all extract recipe, but like I said before the all grain part did not resulted in a very low gravity reading.