Brewing a Barley Wine

[Blackjack]

A little bit late for Xmas I am planning to brew something serious this week, and I am looking at GW's recipe for Robinsons Old Tom.
When I was a lad I was never brave enough to buy a nip out of the little pin sat on the end of the bar.

Malt 6580gms
Xtal 550gms
Sugar 550 gms
Chocolate Malt 185gms

About 70gms of goldings in the boil and another 25gms of goldings at the end.
Og 1.080 to give approx 8.5%ABV

I have been using Thwaites brewery yeast lately but worried this might fall at the first fence on that sort of OG and alcohol so planning to go back to using Nottingham.

After the FV I was intending to condition in a plastic barrel and then repackage a fair amount of it into swing tops, unprimed, and drink the rest on draft.

SO. The big questions.
Is this as good a recipe as I will find or does anyone have a stunner?
Am I thinking right about the yeast.?
Are there any special measures or things to be careful of.?
Any good hints or tips?

[Rookie]

Use your normal yeast. There probably isn't an ale yeast out there that can't cope with 8.5%.
Don't get in a rush to drink it up as this strength of beer should age well.

[Andy__]

I have made GW's recipe for Robinsons Old Tom.

Its VERY good. Try it at Asda (or was it Tesco?) and if you like, make it. As I remember mine wasn't that far off the original