Barley wine

Looking to brew a barley wine next weekend. Looking for any input as I have never done one before. For instance what kind of yeasts should I use? Or any other information I should look into. Was thinking of using Maris otter as my base malt ~25#, 1# each of crystal 40/80/120, .5 # of carafa II, and .25# each of black barley and chocolate malt. i am using 20 gallon BIAB system.

I have an English Barley Wine aging for Christmas right now and I used 94.1% Maris Otter, 2.9% Crystal 120, and 2.9% Caramunich. I used Nottingham yeast with a Nottingham water profile. It ended up 10.5% ABV, 16.1 SRM, 45.4 IBU. and 1.093 OG all within Style Guidelines 19B for English Barley Wine.

thanks PRJ28

I currently have 3 Barley Wines, the oldest being 5 years old.
I tried a Belgian Barley wine and others liked it, but I found I am not a big Belgian fan.
My initial batch was done with a Scottish WY1728, which turned out great.
Then the Belgian WLP545 done for the higher alcohol tolerance.
The last one I did, I used the Omega high gravity yeast. That will be ready around Christmas.

I attached my initial recipe, in case you are looking for ideas.