Barley Wine Recipe Help

I want opinions on a Barley Wine recipe I am concocting. I've searched the forums for threads and have found some recipes, but there isn't really a suitable amount of information for me. I'm not too familiar with the style, so right now I'm kinda flying by the seat of my pants.

I want everyone to know that it is very important for me to craft a solid recipe since I plan on aging these for the next 8-9 months and giving the spoils out as Christmas gifts. Any help would be appreciated.

Note that the size of the batch is entirely based on my brewing capacity. Right now I'm doing partial grain BiaB and with such a high gravity brew, the 4.5 gallon batch pretty much stretches what I can do to the limit.

Before I post my recipe, if you would please allow me one snarky, passive-aggressive comment:

"It would be nice if more than one person could reply to this thread."

There, done.

OG 1.110
FG 1.022
IBU's 72.58
BU/GU Ratio 0.66
SRM Color 15.20
Exp. Atten. 80%
Batch Size 4.5
ABV 11.54
Est. Efficiency 70%
Boil Time 90
Yeast 1028 (London Ale)

Munton's Pale 5 31% 34.00 3.50
Pilsener LME 9 55% 51.50 2.00
Crystal 60L 1.25 8% 34.00 60.00
Biscuit 0.75 5% 36.00 23.00
Melanoidin 0.25 2% 20.00 20.00

Kent Goldings 2.25oz 60 7.2%
Willamette 1oz 20 4.7%
BKG 1.5oz 20 7.2%
BKG 1.5oz 5 7.2%
Willamette 1oz 5 4.7%

Apologies I cannot comment on how good of a barley wine your recipe will make. I've only had a handful of the style and never brewed one.

However, I'm concerned that you're going to have trouble hitting that final gravity without any help from some simple sugar. I'm also unfamiliar with that yeast so this may be a completely useless comment...