Imperial Stout opinions
 

I've got some leftover grains from my last partial batch of stout that I brewed and would be interested in using some of them up for a 3 gallon (or more) batch of a strong Imperial Stout with an addition of bourbon soaked oak chips in the secondary

Ive got:
.75# Carafa III
.75# Black roasted barley
.5# Cara 60L

Anybody have opinions on type/amount of DME/LME? Other grains? Fermentables? Hops? Yeast?

I'm looking to get above 8% ABV

This will be a partial mash

Thanks

Here's a stout I made last year. I let is sit for 1month in the primary, 2 months in the secondary, and 3 months in the bottle. It was delicious...
http://www.homebrewtalk.com/f12/stout-question-161317/

here's something i came up with:

LB OZ Malt or Fermentable
4 8 Light Dry Malt Extract
0 8 Molasses info
0 8 Weyermann Roasted Barley
0 8 Briess Caramel 60L
0 8 Carafa III
0 8 Flaked Oats
Batch size: 3.0 gallons


Original Gravity
1.090
(1.080 to 1.094)
Final Gravity
1.022
(1.020 to 1.024)
Color
55° SRM / 108° EBC
(Black)
Mash Efficiency
75%

hops
use time oz variety form aa
boil 60 mins 0.75 Columbus info pellet 15.4
boil 5 mins 0.75 Willamette info pellet 5.5
Boil: 3.0 avg gallons for 60 minutes


Bitterness
54.7 IBU / 12 HBU
ƒ: Tinseth
BU:GU
0.61

yeast
Wyeast American Ale (1056) info
ale yeast in liquid form with low to medium flocculation


Alcohol
9.1% ABV / 7% ABW

Any opinions? I'd be interested to know more about my hop/yeast choices and how they can be improved. Also is that too much Carafa III, or will it work fine? Should I add some more crystal malt (or other) for body?