American Barleywine is one of my favorite styles and can be a very simple recipe. I like:
5% Crystal 40
2% Crystal 120
As far as hops, any "C" hop will work. Try Columbus for bittering to about 50 IBU, then Centennial or Cascade (or a blend), about an ounce at 15 minutes and an ounce at flameout.
1056/WLP001 would be the default yeast; 1272/WLP051 is a nice alternative. US-05 would be great for dry yeast. You'll either need two packs of dry or a big (3-4 L) starter for liquid. Once it's done rack to secondary for six months or so. If you're bottling you may need to re-yeast.