As someone who prefers malty beers to hoppy beers, I like Ken Schram's Barleywine style braggot in his book "The Complete Meadmaker". It calls for boiling 3 lbs of malt extract with 1 to 2 ounces of hops at the beggining of the boil, then adding in 10lbs of honey. I made it using only 1 ounce...