Anyone Have a Good Olde Ale Recipe?

[Barley Water]

Every year our brewclub has a club only contest and the styles are dictated by the AHA. I have decided to give it a go this year and the last style of the year is Olde Ale, which I have never brewed. Since I think I'll try to go for the high end of the style with an O.G. of say 1.090+, this would do well to age for awhile so it would be best if I brewed it pretty soon for a December 2012 contest. Does anyone out there have a good formulation for a beer like that? This sounds like a fun experiment for a couple of reasons; first of all to get that gravity with my system I'll need to do a double mash (should be interesting) and secondly, I can think of a couple of ways to "trick things up a bit" (wood aging, bugs or maybe adding molassis just to name a few ideas). I was also thinking of trying a solera with this stuff so I can over time develop some really old, complex flavors (just like they did back in the day). Anyhow I am really just fishing for ideas so if anybody has any really "kinky" thoughts please let me know. Also, I plan to do a regular gravity beer to build up a big load of healthy yeast (probably a Brown Porter since it is also one of the styles being contested this year) so yeast strain advice is also welcome.

[Laripu]

My 2¢ worth:
Start with Graham's recipe for Black Sheep Riggwelter, and scale up to your target gravity, including bittering levels.

When primary fermentation is complete, siphon to a glass secondary FV with some chunks of oak, and leave it in a cool place for 3 to 6 months. Bottle with no priming sugar, and age for 6 months to one year.