A really fantastic recipe I used for a barley wine was actually a very simple one. Heavy beer, light in body and brewed to be a wine drinkers beer. Some wine enthusiasts compared it to a nice port wine. I don't have the exact recipe, but it is so simple and easy to adjust.
1 - ~ 16lbs Maris Otter Malt
2 - 1.5 lbs amber cane sugar (I have lots of this if you need some)
3 - 50 IBU's worth of horizon hops (about 1 to 2 oz at the beginning of the boil)
4 - London Ale yeast. I used WLP013, but I'm sure Wyeast 1028 will do just as good.
The starting gravity was around 1.100 (or slightly higher) and it fermented out to 1.021. I let it sit in primary for about a month, then moved it to secondary for a month to age. I then bottled in sparkling wine bottles and have them cellaring. Light carbonation. Around 1.5 to 1.8 volumes CO2. Fermentation temp is my basement temp, so around 18 degrees. If you pitch the proper amount of yeast, USE A BLOWOFF TUBE! This made about 19L of beer.