Honey Rye Barleywine Feedback

[ClockCodes]

Hello lurker for a while here, just started posting. I'm working on a Barleywine for next Christmas, and I'd love any feedback. I've brewed for a while but only clones, this is my first recipe. Its English style because I don't need hops competing with the rye, oak, and honey malt.

16.5 lbs 2-Row
3 lbs Rye
1 lb Crystal 60L
.5 lbs Honey Malt
1 lb Wheat Malt

2 oz Northdown at 60
2 oz EKG at 30
1 oz Fuggles at 15
1 oz Fuggles at 5

1.5 lbs Honey in boil
.5 lb Honey in secondary
1 oz Oak in secondary

WYeast1728

I wanted a honey flavor with a bit of rye spice, something warm and complex for winter. Initially I had honey in for that but now its mostly just to increase attenuation since my set up isn't perfect for big beers, should I switch it to sugar or syrup?

Also I've never worked with oak. I'd heard using a light touch for a longer period gave it a milder, subtler flavor. I plan on leaving it in secondary with the oak for 2-3 months.

Also should I switch all my extra fermentables (whether we go with honey, sugar, or syrup) to secondary so the yeast will eat the maltose? Or more toward the end of primary?

I expect this mash to be inefficient so I'm having some buddies over to make a farmhouse saison using our spent grains, party-gyle style.

Thanks in advance.