That seems like a lot of oak to use, I'd only keep it on the oak for a short amount of time.
Since your going to have such a big oak flavor, I would add some hops. Maybe add an oz of amarillo at 15-20 minutes and then add another oz of cascade or an oz of amarillo in the dry hops.
If your kegging its a bit easier to get the flavors right, but if your bottling you better make sure you've got it good before bottling. The last Oak IPA I made I used oak cubes in the keg and let them sit till I got the amount of oakiness I wanted, then I moved to another keg and dry hopped in the keg.