Ingredients:

Amount      Item                                         Type         % or IBU     
330 lbs         Maris Otter Floor Malt (4.0 SRM)    Grain100.0 %      
54.00 oz       Goldings, East Kent [6.50%]  (60 min)     Hops         48.2 IBU     
33.00 oz       Goldings, East Kent [6.50%]  (30 min)     Hops         22.6 IBU     
33.00 oz       Goldings, East Kent [6.50%]  (15 min)     Hops         14.6 IBU     
14.00 tsp     Gypsum (Calcium Sulfate) (Mash 60.0 min)  Misc                      
12.00 items        Servomyces Yeast Nutrient (Boil 15.0 min)   Misc                      
1 Starter     London ESB Ale (Wyeast Labs #1968) [2000 ML Starter Yeast-Ale]  
4 Pkgs         American Ale (Wyeast Labs #1056) [2000 ML Starter Yeast-Ale]                 

Total Grain Weight: 330.00 lb
Barrel Project - Barrel Aged EKG Barleywine
Mash Schedule:
NameDescription                              Step Temp     Step Time  
Mash In    Add 122 gallons of water at 162.0 F  153.0 F      60 min       
Step          Add 0.00 qt of water at 165.0 F  165.0 F      15 min       

Notes:
This recipe is for a Barrel Aged Barleywine, BABC club brew (2/3/07).  14 different batches all brewed the same day on 6 different systems.  This brew was fermented in 5 different containers (14-20 gallons each).  Then the beer was racked (3/14/07) into the secondary, a Firestone Walker 60 Gallon American Oak Heavy Toast Barrel given to us by Matt Brynildson from their Union System; were it currently is aging.
After trying so many barrel aged beers, and talking way too long about making one as a club project, we finally did it.  With a 15 hour brew day, seven homebrewers converged at my house and brewed 14 different batches of barleywine on our homebrew systems.  We blended the wort into different fermenters and pitched a huge slurry of Wyeast London ESB yeast #1968.  After a week of fermentation, I added another slurry of Wyeast American Ale yeast #1056.  I encourage any brewer on homebrew club to try this project.  Here is the recipe. 
Brewer: Sean Zane Paxton
Assistant Brewers: Carlos Vaquerano, Mike McLaughlin, Matt Walker, Randy Guerrero, Tim Goeppinger,
David Bradstrom & BABC
Style: English Barleywine
TYPE: All Grain
Recipe Specifications:

Batch Size: 65.00 gal     
Boil Size: 78.28 gal
OG: 1.120
FG: 1.038
Estimated Color: 11.6 SRM
Estimated IBU: 85 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 90 Minutes