You can check my recipe pulldown for my "Hop Beatdown" Double IPA. It rocks faces, quite frankly. I seriously recommend steeping oak chips in the secondary along with dry hops for 2 weeks. It adds an amazing layer of complexity, like caramel, etc., without adding that "oaky" taste. Also, since it's a Double IPA, you want it to finish a little sweeter than a regular IPA (if you just make a high-alc/high-IBU IPA, then it's an imperial; in my experience, the "double" refers to a heavier beer all around). So I'd add some kind of dextrine malt. I used carapils.
Anyway, I'm very proud of my recipe. Not gloating, just proud of it.