Maple barrel stout

I'm developing a recipe to put in a bourbon maple barrel that I just acquired. I am looking to make something along the lines of bourbon county stout and was looking for feedback on this recipe below. Also, if I go the dry yeast route, what would you guys recommend as far as quantity/type?

Maple Barrel Stout
Imperial Stout
9 gallons
All Grain
1.148~OG → 1.036~FG → 14.6%ABV 63 IBU 39.6°L SRM
Yeast
Fermentis - Safale US-05
US-05 - Safale US-05
Fermentis (Ale) 0.68 ounces


Fermentables
49 pounds
2 Row Base
36ppg, 2°L 35 pounds
71.4%
Munich (Light)
33ppg, 10°L 5 pounds
10.2%
Malt - Light
42ppg, 5°L 3 pounds
6.1%
Oats (Flaked)
31ppg, 2°L 2 pounds
4.1%
Crystal 50L
33ppg, 60°L 1.5 pounds
3.1%
Barley (Roasted)
27ppg, 450°L 1 pound
2.0%
Chocolate
28ppg, 350°L 1 pound
2.0%
Crystal 120L
32ppg, 120°L 8 ounces
1.0%

Hops
7 ounces
Magnum
14%, Pellet 5 ounces

UK Cascade
6%, Pellet 2 ounces


Miscellaneous
None
Wort Chiller
Other


Batch/Fly
1 hour, 18.07 gallons
Strike
Target 156°F 12.65 gallons at 172°F
1 hour
Sparge 5.42 gallons at 170°F

Boil
90 minutes, 11.59 gallons
Magnum hops
14%, Pellet 5 ounces
70 minutes (+20)
Cascade hops
6%, Pellet 2 ounces
20 minutes (+70)
Wort Chiller 15 minutes (+75)

Ferment
28 days, single stage
Start fermentation
63°F
14 days (+0 days)
Notes





Thanks,
Sean