Barleywine recipe critique please

I have put together my first recipe and its for a Barleywine based on Sierra Nevada Bigfoot. Will some of you check this out and tell me what you think?
Thanks in advance.

Hairy Sasquatch
Brew Type: All Grain
Style: American Barleywine
Batch Size: 5.00 gal
Boil Volume: 7.00 gal Boil Time: 75 min
Brewhouse Efficiency: 75.0 %
Actual Efficiency: 7.7 %

Ingredients Amount Item Type % or IBU

Malts
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.9 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.6 %
1.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 5.6 %

Hops
2.50 oz Chinook [12.00%] (60 min) Hops 86.6 IBU
2.00 oz Cascade [5.20%] (10 min) (Aroma Hop-Steep) Hops -
2.00 oz Centennial [10.00%] (0 min) (Aroma Hop-Steep) Hops -

Dry Hop
1.00 oz Cascade [5.20%] (Dry Hop 21 days) Hops -
1.00 oz Centennial [10.00%] (Dry Hop 21 days) Hops -
1.00 oz Chinook [13.00%] (Dry Hop 21 days) Hops

Yeast
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.097 SG (1.080-1.125 SG)
Estimated Final Gravity: 1.023 SG (1.020-1.035 SG)
Estimated Color: 8.6 SRM (10.0-22.0 SRM)
Bitterness: 86.6 IBU (50.0-100.0 IBU) Alpha Acid Units: 6.0 AAU
Estimated Alcohol by Volume: 9.8 % (8.0-13.0 %)

Mash Profile Name: Single Infusion, Full Body, Batch Sparge
Mash Grain Weight: 18.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 3.43 gal
Name Description Step Temp Step Time
Mash In Add 23.94 qt of water at 163.0 F 152.0 F 45 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.5-2.4 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F

A little Munich might be nice, but nothing wrong with the recipe.

Any other opinions????

Looks tasty to me. I'd second the Munich recommendation (I *love* Munich malt), maybe swap out two pounds of the pale malt. Amarillo hops are a real nice complement to the Cascade/Chinook/Centenial combo, but you're good as you are.

I'm wondering if this would be considered more of a barleywine or more of an Imperial IPA. If you wanted to go more in the big-IPA direction and dry it out a LITTLE, you could get a pound of corn sugar in there to increase the fermentabilty of the wort. Your call, though, looks damn tasty as-is.

Maybe I will add a bit of Munich. I really do not have enough experience to really know what this will add though. That makes me wonder how do you learn about malt and hops and what they add to a recipe. I mean, how do you know you love Munich?

A homebrew podcast I listened to recomended chewing on a couple of the grains at your LHBS to get a general sense of what they add. Obivously this isn't 100% and I haven't tried this myself yet. I'm fairly new to this and plan to try that next time I pickup a batch of grains.

podcast:
http://www.thebrewingnetwork.com/