So from what I understand, and have experienced, American Barleywines are high abv ales with huge amounts of hops to balance the malt sweetness as the beer ages. So we've got a huge malt bill and a hop schedule that seems pretty similar to some of the hoppiest IPAs. Its also well known that imperial IPAs do not age well as the hops die off and the resulting beer is a rather boring version of its former self. But to me the recipes for a high abv IIPA and an American Barleywine look exactly the same! So I want to brew a hoppy barleywine around 13% to withstand the test of time and I'm shooting for something like Founders bolt cutters flavor (good hop utilization but still really sweet). But all the recipes I come up with just look like Imperial IPA recipes. How do you go about brewing a Barleywine that gets better with age as opposed to an IIPA that falls off with age? I have read that barleywines tend to have a higher FG, if this is the case how do you go about convincing your yeast to leave some residual sugars for sweetness? It just seems like those hungry bastards eat up everything.