Help me build my 2013 Christmas RIS

The week between Christmas and New Years I will brew my Christmas beer for 2013. I would be interested in feedback and suggestions. The base recipe I have brewed before and it turned out very good. For this addition I added the Munich, oats, chocolate wheat and the flaked wheat. Also I will oak and bourbon this beer. I have thought about splitting the batch and adding oak to one and bourbon to the other.

I plan a 4 week primary with a six month secondary and add the bourbon and the oak one week prior to bottle.

Question on the bourbon. How much should I add for a 5 gallon batch? Should i soak the oak in the bourbon and add both? Or just the soaked oak?

Oh and the batch sparge should be 2 sparges (not sure why I can't beersmith to add a second sparge)

Recipe Specifications
--------------------------
Boil Size: 7.54 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.110 SG
Estimated Color: 53.4 SRM
Estimated IBU: 88.8 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 71.6 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.1 %
1 lbs 4.0 oz Roasted Barley (300.0 SRM) Grain 3 5.7 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 3.4 %
1 lbs Munich Malt (9.0 SRM) Grain 4 4.5 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 6 2.3 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 7 2.3 %
4.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 8 1.1 %
1.70 oz * * * * * * * Warrior [15.00 %] - Boil 90.0 min * * * *Hop * * * * * 9 * * * *71.7 IBUs * **
0.50 oz * * * * * * * Chinook [13.00 %] - Boil 60.0 min * * * *Hop * * * * * 10 * * * 17.1 IBUs * **

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 22 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 29.60 qt of water at 168.7 F 154.0 F 45 min

Sparge: Drain mash tun, Batch sparge with 1 steps (3.03gal) of 168.0 F water

Continued to tweak the recipe. Here is the latest..

Recipe Specifications
--------------------------
Boil Size: 7.54 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.102 SG
Estimated Color: 47.7 SRM
Estimated IBU: 106.7 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.8 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.5 %
12.0 oz Roasted Barley (300.0 SRM) Grain 3 3.7 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 2.5 %
1 lbs Munich Malt (9.0 SRM) Grain 2 4.9 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 7 2.5 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 8 2.5 %
8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 6 2.5 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 9 1.2 %
2.00 oz Warrior [15.00 %] - Boil 90.0 min Hop 10 88.7 IBUs
0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 11 18.0 IBUs
1.00 oz Warrior [15.00 %] - Boil 0.0 min Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 20 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 27.32 qt of water at 169.0 F 154.0 F 45 min

Sparge: Drain mash tun, Batch sparge with 1 steps (3.39gal) of 168.0 F water
Notes: