I did an all Vienna pale ale, but steeped and dry hopped it like it was an IPA. I also added medium toast French oak chips, no whiskey. I can't remember the exact quantities. I added maybe an ounce of oak chips post fermentation and left them in there during dry hopping and until it was time to bottle. Then I steeped another ounce of oak chips with my priming solution, strained it and poured it into the batch right before bottling. This was for 6-1/2 gallon batch. It worked well and the oak was right where I like it. I've also done a whiskey barrel oak aged doppelbock. The bourbon flavor was a bit much, but that time I used nearly 4 ounces of whiskey barrel oak chips.
