Imperial Pumpkin Stout

We've been doing pumpkin ales for a few years and decided to switch it up this season. Neither of us have attempted Russian Imperial Stouts before. 

Recipe specifics:

Size (Gal): 1.60
Total Grain (lbs): 8.325
Projected OG: 1.102
Projected FG: 1.023
Projected SRM: 55.4
Projected IBU: 63.75
Wort Boil Time (min): 60

Fermentables:

80.48% -- 6.70 lbs 2 Row
03.75% -- 5.00 oz Quick Oats (toasted in oven 20 minutes)
03.75% -- 5.00 oz White Wheat Malt
04.50% -- 6.00 oz Carafa II
02.25% -- 3.00 oz Caramel/Crystal Malt - 60L
03.75% -- 5.00 oz Briess Chocolate
01.50% -- 2.00 oz Special B

Hops:
0.60 ounces Galena at 60 min
0.50 ounces East Kent Goldings at 10 min
0.50 ounces East Kent Goldings at  00min

Extras:

1/4 tsp Irish Moss at 15 min
5 grams Gypsum split between mash and sparge
1 tbsp Pumpkin Pie Spice
1.00oz Knob Creek Whiskey steeped with Cinnamon Stick (1/2), Whole Cloves, Whole Allspice
3 Oak cubes steeped in Knob Creek Whiskey

Yeast:
White Labs 001(California Ale)

Mash:

Sacch rest: 60 min at 154F

Notes:

• Brewed 8/31/2013
• Second runnings and created a Milk Stout 
• 9/13/2013: Bottled Milk Stout
• 14 12oz bottles
• 9/24/2013: Added 1.00 oz Knob Creek Whiskey, racked into 1.00 gallon glass jug
• Placed 3 oak cubes in Knob Creek Whiskey
• 10/01/2013: Milk Stout in the fridge for PM tasting
• Tasting: needs more carbonation