Bourbon Mint Oak Stout

Im planning on this brew for 2012 Legacy Chase Race in Baltimore in September. We got 3rd place for tailgate competition and my brew could bring us over the top. Any help on this extract recipe would be appreciated:

Legacy Mint Julep

Style: Unassigned OG: 1.116
Type: FG: 1.027
Rating: 0.0 ABV: 11.66 %
Calories: 377 IBU's: 43.22
Efficiency: 70 % Boil Size: 5.83 Gal
Color:***84.7 SRM** Batch Size: 5.00 Gal
Boil Time: 60 minutes
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Fermentation Steps
Name Days / Temp
Primary 14 days @ 68.0°F
Secondary 90 days @ 72.0°F
Bottle/Keg 21 days @ 74.0°F
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Grains & Adjuncts
Amount Percentage Name Time Gravity
10.00 lbs 48.78 % Dark Liquid Extract 60 mins 1.036
4.00 lbs 19.51 % Chocolate Malt 60 mins 1.028
8.00 ozs 2.44 % Caramel/Crystal Malt - 80L 60 mins 1.034
8.00 ozs 2.44 % Roasted Barley 60 mins 1.025
8.00 ozs 2.44 % Barley, Flaked 60 mins 1.032
3.00 lbs 14.63 % Oats, Malted 60 mins 1.037
2.00 lbs 9.76 % Dark Dry Extract 20 mins 1.044
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Hops
Amount IBU's Name Time AA %
1.00 ozs 26.41 Nugget 60 mins 13.00
1.25 ozs 9.71 Williamette 25 mins 5.50
1.75 ozs 7.09 Williamette 10 mins 5.50
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Yeasts
Amount Name Laboratory / ID
1.0 pkg California Ale White Labs 0001
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Additions
Amount Name Time Stage
1.00 oz Irish Moss 15 mins Boil
1.50 oz Oak Chips 15 mins Secondary
2.00 each Vanilla 15 mins Secondary
2.00 oz Sumatran Coffee Ground 01 mins Boil
2.00 oz Cold Kona Coffee Ground 60 days Secondary
2.50 oz Bittersweet Chocolate 15 mins Boil
2.50 oz Cocoa Nibs 15 mins Boil
4.00 oz Bourbon 15 mins Secondary
1.00 oz Bourbon 15 mins Bottling

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Carbonation
Bottle condition or keg.
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Notes
Oak and vanilla soaked in bourbon during primary.

Any tips? Remove/add anything? Made oak stout that went well. Now going above with basically a KBS with mint.
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i am far from an expert at brewing, but maybe lose the coffee? i feel like it would take away from clean sweet mint bourbon flavours i associate with a mint julep
although, i suppose it's what you're shooting for
if i were trying to make a mint julep beer, i'd shoot for a pale/brown ale with 'minty' hops and then add the bourbon/vanilla, and maybe dry-mint it

Thx for reply. Yeah I thought about an ale format but after tasting quite a few oak bourbon stouts it was what I wanted as the base. I'm going off of Founders KBS a little here with the coffee. Any thoughts on yeast?

with all the flavours going on there, i'd imagine you'd want a neutral yeast?

What yeast would you recommend?

Should I mash any of these grains? I'd do a mini due to lack of equipment.