I apologize.. I'm not a barleywine fan...
hhhmmm... Maybe a Belgium golden strong? Using Marris Otter?
11 lbs M.O.
2 lbs table sugar
Correct your pre-mash water to 5.8..
Mashing temp at 145.
20 minutes into mash test and verify a pH 5.2 but no more than 5.4...
Hops, Saaz, or Tettenang...
3 oz to the boil
2 oz at FO
Yeast... I cannot find whites 570, but wyeast is suppose to an equal 1388.
Gravity will be in the 1.075 range, sugar will dry it out so your FG will be low... You'll like it about .005-.007... Ferment in the low 60*...
This is a Duvel style... Swapping out Pils for MO.
You'll also want this to be on the high side of carbonation.. Since I keg, and don't use any calculators... Nice big pillow head... I get that a 12 PSI's