You specifically looking for American barleywines or British also? I brewed a lower strength one based on the recipe from Greg Hughes' book last year, going to be bottling it next week. The 5 bottles that didn't fit in the carboy took about 6 months to come good but it's a very smooth beer now so the rest is getting bottled for winter.
88% pale malt, 8% carapils, 4% Crystal (Crisp Dark), mashed at 65c, 40 IBU of challenger at 90 mins then 10g each EKG, fuggles and challenger at 20 mins which brought the IBUs up to 52. Fermented with Wyeast 1099 Whibread Ale at 20c. Knowing what I know now, I'd pitch at 18c at most and keep it there for a couple of days before slowly ramping. OG was 1.082, FG 1.020 for 8.1% abv. Was meant to be about 9% but as my first big beer on the grainfather my efficiency was pretty poor (66%) so just took what I got.
Some english versions are simply a Maris Otter + EKG smash, albeit one brewed to give anything from 8 - 12% abv. American ones tend to have IBU:OG ratio closer to 1:1 and a tonne of late hops. That's not to my taste so I don't have any experience with them.
Brilliant style and one I'm going to be experimenting with for years to come, just have to watch stocks as they take a bit of time to drink through.