FG for barrel aged oatmeal stout question

I want to make an imperial oatmeal stout (8%abv) to age in a new toasted 5 gal barrel. I figure the new barrel will impart a sense of sweetness with the fresh oak. What final gravity should I shoot for, so the beer doesn't seem to cloy? My initial guess is a max of 1.016, bit try more for a 1.012.
I would try achieving this by using a 152 mash temp, as well as minimal crystal and specialty malt.
Any and all suggestions are greatly appreciated

Bump

Are you working from a recipe? An Imperial stout (or Imperial anything) usually finishes with a relatively high FG to balance the alcohol and bitterness. 1.020-1.030 is typical. Read this article: http://byo.com/bock/item/1336-russian-imperial-stout-style-profile

Here's a recipe with no crystal malts: https://byo.com/stories/issue/item/3128-stone-imperial-russian-stout-clone Can't vouch for it, though. I brewed this one, and it's awesome: http://growlermag.com/homebrew-recipe-oatmeal-cream-double-stout/. I brewed 3 gallons, and aged it with 0.5 oz of American oak chips for 155 days before kegging it.

A new oak barrel may overwhelm your beer, as new oak is going to impart tannins and harsher flavors than oak that has been around the block a bit. That said, it's all about the exposure time. You'll need to taste it weekly and make a decision about when to rack out of the wood.

I like the article. I'm going to try and limit the crystal malt to around .75 lb to maybe keep fg down. I have quite a bit of black malts hanging around. I'll used equal parts of carafe 2, chocolate, pale choc, black patent, to equal 2 lb. Also I'm going to make the base half Munich 1 ( I have a lot and I think it will taste good).