Three months??? You want a Barelywine that is drinkable, and won't tear your guts out in three months.
Dude, my normal grav beers
take a minimum 2 months before they are drinkable.
Lazy Llama came up with a handy dandy chart to determine how long something takes in brewing, whether it's fermentation, carbonation, bottle conditioning....
The beer you want to make is in the "long time" category, so go brew something else that will be ready in a few weeks.
I'm brewing a barley wine that is going to sit in secondary for at least 6 months, and will not even be opened for 5 years.
If you really insist on having a high grav beer that won't taste like crap in three months...spend the money on some nice commercial version instead.
If you want to brew a beer that is drinkable in three months to make it special, then settle on a recipe that is a lot less high gravity than a barelywine.
Stouts and porters have taken me between 6 and 8 weeks to carb up and condition.I have a 1.090 Belgian strong that took three months to carb up and needed another 3-6 before it was even drinkable.
Think of something a little lower down the gravity level if you want it to be ready in three months.
AND brew a barleywine for next December's finals.
You won't regret it...(Though you may if you try to drink a 3 months old barleywine.)
Sorry to burst your bubble......But, I think maybe you had too many of those dollar beers.