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.
Hope that helps, good luck.