So i'm venturing out and have made a 100% original recipe (not following any clones or anything of that sort). I originally thought I was going to be making an English Barleywine. I'm using a Dry English yeast (wlp007) and tons of extra light LME as well as 5lbs of various crystal malt grains, and some Special B grain. This all points to an English barleywine, however if the Brewer's Friend calculations are correct I will end up around 80 IBU. Does this automatically now make it an American Barleywine? Other than the IBUs, what separates an English Barleywine from an American one? I've done a lot of reading and it seems this is the only key factor. How important is it to fit into a style?