I call this one Megalodon Barley Wine-Style Ale. I wanted a big name to go with the big beer, but Bigfoot was taken

Ingredients:
6 lbs Pale LME
3.3 lb Munton's Dark DME
4 lbs Dark Brown Sugar
1 lb Chocolate Malt (to steep)
2 oz Czech Saaz
2 oz UK Fuggle
1/2 cup oak chips (secondary)
Ale Yeast (make starter)

Instructions:
Preparation: prepare a yeast starter on the morning of your brew day. Or the night before if you brew early. I use a 1 gallon glass jug, brew up about 1 quart of water and 1/4 cup of malt extract. Just like making a little mini-brew. Pitch the yeast and cap with your stopper and airlock. I highly recommend a yeast starter. You will notice an increase in fermentation time and a very active fermentation.

When you're ready to brew:

Create grain tea by heating water to 160° while steeping the cracked chocolate wheat malt grains in cheesecloth.

Add the grain tea to the brewpot half way through the boil.

(45 minute boil)
Begin boil with 1.5 gallons of water in a large pot. Once boil is steady add .5 oz. Fuggle hops. After 15 minutes add the next .5 oz. Fuggle and begin dissolving the Pale LME. After 30 minutes add 1 oz. Saaz. Begin dissolving the Dark Brown Sugar in a second pot containing 1/2 gallon of water.

At this time start dissolving Dark DME in the main brewpot. Brew until you reach the last 10 minutes and add the last ounce of Saaz. The remaining 1 oz. of Fuggles will be added to the fermenter after the yeast is pitched.

Stir the dissolved dark brown sugar into the main brewpot.

Cool, rack to primary fermenter with 2.5 gallons cold water and pitch yeast starter. Let ferment for 6 or 8 days.

Let the oak chips soak in a 1/2 cup of rum for a day when you're ready to rack to the secondary. Pour the oak chips, rum and all, into the fermenter and rack the ale. You can sit on this for a while. Two weeks at the least, but 3 or 4 weeks in the secondary isn't a bad idea. If you have a decent storage area with consistent temperature, you can leave the barley wine to age for a few months.

For bottling use the standard 3/4 cup priming, then bottle. Wait a week or two before sampling. Also, put some aside and plan to let them age for a year or so. Barley wine will improve with age, just like a good scotch.

Believe it or not the sugars used will displace about 1 gallon of water. That's why I recommend two pots to dissolve all of the sugars. That depends on the size of your brewpot of course.

Let me know if you try this out and what you think. The beer ages nice and the rum-like flavor becomes more noticeable later on. That's my experience anyway. Kinda sweet, but very strong!

Sounds like a flavour-punch in the mouth! I was going to attempt a more benign Barley Wine, something like Chimay blue lable, but I might apply something of this recipe. I like the rum/oak idea.