I would remove the Malto-Dextrin totally and increase the Pilsen DME. If you want more body then increase the caravienne and caramunich to 10% each. There is no need, in my opinion, to "feed the bugs".
Have patience with the fermentation, your general plan looks reasonable. Make sure to age well in the bottle too.
I would put the fruit and oak in at the same time, no need to complicate the process by doing them individually. Be conservative with the oak, a little goes a long ways, especially with american oak.
7.2% is fine if you're looking for a heavier product. I've just finished 2 farmhouse ales, both under 5% abv and they are fantastic, maybe too easy to drink. Good luck!