This was my first Barleywine. The BJCP describes a Barleywine as:

“A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.

Here was my attempt at this one.

Kicked in the Nuts Barleywine 5gallons
OG: 1.110
FG: (anticipated) 1.020
ABV : 14%
IBUs: 145

10lbs Marris Otter
6lbs American 2 Row
5lbs Munich Malt
8oz Aromatic Malt
1lb Crystal 120L

.5oz Columbus at FWH
1.5oz Columbus at 60min
1oz Centennial at 45min
1oz Amarillo at 20min
1oz Cascade at 2min

I did a single infusion mash schedule at 152deg for 90minutes. I batch sparged to get 7 gallons. I boiled down to 5.5 gallons and pitched a big yeast slurry from an IPA made last week. This took off right away. White Labs 001 Chico yeast is great and clean for the malt and hops to pop through.