American Barleywine Recipe Advice

[jceg316]

I'm moving out of my home in Ireland back to the UK an my leaving date has snuck up on me. I have time to make one more batch before but I won't be able to bottle it until new years when I'm heading back here for a week or so.

I've decided to make an American Barleywine as this style requires a long period in 2ndary and looking at what I have in stock, I have the ingredients to make this. I'm also looking to use up some ingredients.

Here's my recipe, stats calculated by Brewtoad.

FV vol: 25L
Efficiency: 75%
OG: 1.081
FG: 1.019
ABV: 8.2%
IBU: 85

Fermentables:
7KG Lager malt
0.4kg med cara
0.17kg brown
70g black
0.4kg brown sugar
0.27kg clear candi sugar

Hops
Amount - Variety - Time
30g - Polaris - 60min
15g - Zeus - 30min
11g - chinook - 10min
20g - Centennial - 5min
20g - Chinook - 5min
20g - Cascade - 5min
33g - Centennial - Dry hop 5 days
30g - Cascade - Dry hop 5 days
30g - Chinook - Dry hop 5 days
30g - Polaris - Dry hop 5 days

Mangrove Jack West Coast ale yeast

My questions about this:

-I've never used this MJ yeast before. I'm using it as a direct substitute for US-05, but is this sensible? Can MJ ferment higher gravities well? The yeast is in date and I've stored it in my fridge, and I'll rehydrate before pitching. Plus I'll aerate the wort well.

-I will ferment this and rack to secondary where it will stay in a glass demi for 3 months. Then I'll dry hop and bottle. Leaving it for so long, by the time I come to drinking it will the hop character have faded or is there enough hops in this to account for their flavour diminishing over time?

-On this note, will I need to get some extra yeast for bottling seeing as I'm leaving it so long? Could I reuse the yeast that drops out in 2ndary?

I plan to brew this quite soon.

Thanks in advance!