I did something along those lines a few years back and it turned out well.
Use enough MO to get to 1.120 (hopefully you have a big kettle, because you want to do a long sparge and boil down for 3-4 hours). You might even try boiling down below your target volume (this will encourage Maillard reactions) then top back up after the boil.
I would aim for 50-60 IBUs for the EKG added with ~60 minutes left in the boil. This will take a pretty large amount because you have such a high gravity.
For yeast I tried to culture some from one of their lower ABV beers, but the starter didn't smell great so I pitched my back-up Windsor. Whatever you use look for low attenuation since you don't have any cara-malt to give residual sweetness.
I also added a bit of French Oak during secondary.
Thanks for the advice. I have a keggle, so I should be able to do this.
On the hops, I'm not sure how much to add. I don't have any software yet. Any idea about how many ounces?
I might just end up using the Windsor too, if yours turned out well. I'm really excited to see how this will turn out. Such a simple beer but the idea of bottle conditioning for a year or so and cracking these open is really appealing.