This would be for a 20L batch, I suppose? A rough calculation gives me an estimate of expected 3.75% ABV. To get to a significantly higher ABV, yeast won't cut it. You need more fermentable ingredients. I'd recommend at least another 1.5kg of malt extract, that would yield 5.79%.
Put your ingredients into this calculator:
http://www.brewersfriend.com/homebrew/recipe/calculator
That should help you get an idea. To my knowledge, most common yeast strains are just fine up to 10% ABV (with the appropriate pitching rate), only when you exceed that you need to be picky about what strain(s) you use. Also, be prepared that high gravity brews will take time fermenting and conditioning. So if don't have one yet, get a hydrometer so you can detect a stuck fermentation (nobody loves bottle bombs) and be patient.
You might not be adding in the sugar when you're calculating ABV? I come up with about 5% ABV. I don't know how fermentable the oats are. I guess this is a Belgian style ale, so the sugar amount is ok, but a little high. If you want to go higher, then I would say additional DME would be the way to go. But right now, this is a "normal" level beer.
Different yeasts do attenuate at different levels, producing different levels of ABV. The ingredients also come into play. If you use a higher attenuating yeast, you'll get more alcohol. BUT I don't think anyone here has knowledge of how Brewferm Top performs.
Here are the other problems. If this is a Belgian (because it looks like it with the wheat, oats, and sugar), then the aroma should come from the yeast. I don't know about the Brewferm yeast. If it's a solid Belgian yeast, then your aroma will come from it. You won't get that from US-05. For dry, you can try T-58 or S-33, although I have not used T-58, and S-33 didn't really add anything and it's fickle and hard to get it to finish. But if you're relying on the yeast for aroma or flavor, US-05 isn't right.
That's a lot of hops to add at 60 minutes. I would split it out, like someone mentioned. If you use US-05, then you need hops for aroma. So 60 minutes, 30 minutes, and then 15, 5 OR flameout. Then it won't matter what yeast you use, because you're not getting the aroma from the hops, and either of those yeasts probably attenuates close to the same.
Your previous experience with low ABV was probably because without the fructose, you should get about 3.25%. And that assumes that you mash the grains. If you just steep, you might get a higher OG, but also a higher FG, which means less alcohol was produced. So if you used a can of extract and that was it, you probably started with an OG of around 1.023-25. If you steeped grains, it might have been 1.033 (maybe), but the additional gravity from the grains would be starch, not sugar. Thus the extra 10 points of gravity that you get from the grains would not ferment, leaving you with a higher FG that you should have (as well as a starchy, not sugary, and less flavorful beer).
Did that make any sense?
