For Christmas I made some ginger simple syrup that I mixed with carbonated water I had on one of my taps. It turned out fairly close to a ginger beer I had purchased at Costco. Ginger syrup was 1/2# peeled and thinly sliced ginger root boiled for 30min in 2 cups water and 2 cups sugar.
Chill time will effect IBU too. I agree with schematic, go by taste. It doesn't really matter which calculator you use as long as you stick with the same one. The calculator provides a baseline that you'll have to calibrate to your own taste.
Just did my first NEIPA using this schedule but an extra day cold before racking it. I was a little worried how well it was going to turn out with the 1ib of dry hop. With the juice yeast it cleared up nice. I can smell the hops 5 or 6 feet away when just poured.
I would add the bourbon at bottling time. Do some experiments in a glass to see what tastes good then scale it up. As for the wood I prefer cubes but chips will work faster. You can add wood and sample with a thief as you go. I typically do about 3oz of cubes for 1-3 weeks.
Looks pretty good. You have enough specialty malts in there; you don't need lactose. I would drop the carapils altogether and add a little more wheat.
The abbey ale yeast could give you quite a bit of spice flavor. I wouldn't use any spices other than the saffron.