Here is the new recipe based on all of your responses.
I used the Zombie Dust technique. I swapped half of the crystal 10L for Melanoiden. The Zombie clone has carapils. Do you think I need any of that?
I am doing the first-wort hopping with Chinook. I read in the Zombie Dust Clone thread that first-wort hopping should be calculated as a 20 minute hop addition.
I took out the champagne yeast.
I am mashing at 148F for 90 minutes. Also, I have added more hops at flame-out and in the dry-hop.
I cut the oak by 60%.
Also, except for the first-wort Chinooks, I just switched all the hops to Amarillo. Is that too one-sided? Should I mix Chinooks and Amarillos in the flavor and aroma additions?
(EDITED RECIPE 2.0)
Style: American Barleywine
TYPE: All Grain
Boil Size: 5.40 gal
Post Boil Volume: 3.90 gal
Batch Size: 3.25 gal
Bottling Volume: 3.25 gal
Estimated OG: 1.094 SG
Estimated Color: 8.0 SRM
Estimated IBU: 70.9 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes
10.25 lb Pale Malt (2 Row) US (2.0 SRM) 87.2 %
0.75 lb Caramel/Crystal Malt - 10L (10.0 SRM) 6.4 %
0.75 lb Melanoiden Malt (20.0 SRM) 6.4 %
0.75 oz Chinook [13.0 %] - First Wort 20.0 19.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 30.0 min 28.7 IBUs
1.25 oz Amarillo Gold [8.50 %] - Boil 15.0 min 23.2 IBUs
0.75 oz Amarillo Gold [8.50 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Safale American US-05
1.00 oz Oak Chips (Secondary 14.0 days)
2.00 oz Amarillo Gold [8.50 %] - Dry Hop 14 Days
Mash Schedule: Mash 148F
Total Grain Weight: 11.75 lb
Mash In 150F, Add 16.69 qt of water at 161.9 F, 148F @ 90 min
Batch sparge with 3 steps (Drain mash tun, 1.57gal, 1.57gal) of 168.0 F water
Note: Need wax for the bottle and need to learn to draw a label.