Imperial Stout Recipe Critique

Just seeing this now but here are a few tips from me (I've done a lot of research on this and brew a lot of big beers)

Cory King from side project has stated many times that he uses a large amount of oats in the majority stouts (that pretty much all of his imperial stouts could be considered "oatmeal stouts"). Kyle from Horus is on record as saying malted oats are a large part of his stouts, which makes sense as malted oats are a bit easier to use in higher volumes than flaked. I've heard podcasts from many brewers that if a beer is intended to go into a barrel, they usually target a higher FG than they normally would for that style of beer. I'd personally target 1.16-1.17 down to 1.05-1.06. I believe Cory uses an american ale yeast to get to 15%, I don't think the british yeasts are as tolerant of the alcohol. Long boil times are cited by many brewers as increasing viscosity and complexity for imperial stouts (Neil Fisher actually boils overnight). Roasted grain wise that looks good, Neil Fisher from weldwerks has stated he uses chocolate rye frequently as the beta-glucans in rye can also increase body. Regardless, yeast nutrients + oxygenation + pitch rate are extremely important in achieving proper attenuation and limiting off flavors.

my set up for brewing these type of beers is two separate mashes. I do mash 1, sparge, then boil the wort from mash one on the stove while I conduct mash 2. I sparge mash 2 and then boil the two worts separately and combine when the volume allows. This usually leads to about a 6 hour overall boil time (6 on one and 3-4 on the other). I've mostly done 12-13% stouts with this method. I add DME if I miss the gravity or need an abv bump due to my small system. Hope this is all helpful