ABV should be around 9.5% right now, with roughly 65% attenuation. That's a very fermentable wort, and that yeast can easily tolerate more than 9.5%. With a re-pitch of an active, highly oxygenated starter, you should be able to get to at least 12%, which would be around 1.018. Once you get the gravity down where it ought to be and stable, you'll have to add sugar to prime. Some champagne yeast at bottling would be very cheap insurance.
There are more things in heaven and earth, Horatio, than are dreamt of in the BJCP's philosophy.