Barleywine recipe help/suggestions

If you're going English, I'd also suggest keeping it simple. I did one a couple years ago (which I'm still enjoying the occasional bottle of) which was basically all MO and little crystal, bittering to about 35 IBUs, and WY1028. I brewed another a couple months ago which is sitting on some oak right now. I experimented with making this one a little more complex by adding some Special B and leftover dark belgian candi syrup. While this one still isn't finished, I can already tell that I won't enjoy it as much as the other one.

 

Simple is many times better in brewing (and in life).