Sweet Stout / Winter Warmer

So I brewed a sweet stout about 2 weeks ago. My OG was 1.064 and now it's down to 1.029 ... higher than I expected. I mashed this at 158 ... so apparently I should have mashed a little lower ... lesson learned.

My question is this ... could I turn this in to a winter warmer by adding a nice bourbon to it? This would increase the ABV a bit and also give a nice oak flavor to it. Do you think this would turn out OK? I'm not concerned about losin any body on this, I'm pretty sure it's got plenty to spare.

Just curious if this would turn out OK, and if the yeast would be able to take some whiskey and still be able to bottle carb.

Here is the recipe:

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.75
Anticipated OG: 1.055 Plato: 13.62
Anticipated SRM: 51.7
Anticipated IBU: 36.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
8.5 1.00 lbs. Crystal 60L America 1.034 60
10.6 1.25 lbs. Chocolate Malt Great Britain 1.034 475
68.1 8.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.3 0.50 lbs. Roasted Barley Great Britain 1.029 575
8.5 1.00 lbs. Wheat Malt Germany 1.039 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Pellet 4.50 19.6 60 min.
0.50 oz. Goldings - E.K. Pellet 4.75 10.4 60 min.
0.25 oz. Goldings - E.K. Pellet 4.75 4.7 First WH
0.25 oz. Goldings - E.K. Pellet 4.75 2.1 25 min.

Yeast
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White Labs WLP005 British Ale

I think it would be good. Boil the oak chips for 10-15 min and soak in burbon for at least a week. Put in secondary and let age.

I'm not talking about putting wood chips in, I am talking about actually adding whiskey to the beer.