Bourbon Barrel Aged Imperial Stout

Last thoughts of this recipe? 14l/3,7 Gallons

Is should be OG 1.097, IBU: 97, Color 125 ebc.

16,19% DME
56,68% Pale Malt
7,29% Roasted Barley
4,86% Flaked Barley
4,45% Special B
4,05% CaraPils
4,05% Chocolate Malt
2,43% Muscovado Sugar

0,35oz Chinook FWH
1,4oz Magnum 60min
0,88oz Fuggles 10min
0,71oz Willamette 5min

2,5oz Oak chips soaked in bourbon

Yeast:Nottingham and Safale S04

Mash at 23l/6gal igloocooler 90min/150F, going to use 17l/4,5gal mash water. Drain the wort out and add 8l/2gal of sparge water. Let the sparge water sit 20min and drain that out. Boil 60min in two kettles, divide the hops to each. Chill it to 19c/66F and let it ferment something like three weeks to month and rack it to secondary with oak chips.

My water profile looks like this:
Cal: 15,2 ppm
Mg: 20,6ppm
Na: 8 ppm
SO4: 12
Cl: 3,5 ppm
HCO3: 85,4 ppm

I was going to 4gm/0,14oz each of: Baking Soda, Gypsum and Calcium Chloride.

So what do you masters think of it?

The beer has been in the primary fermenter for three weeks and im going to rack it to secondary and the soaked oak chips into it.
The only question is: How?
Just toss them into it or use something like my BIAB bag and some weights to keep the bag in the bottom of fermenter, or what?
How long u think I should oak it? I was planning to taste it weekly and aiming to something like three/four weeks to bottle it.