I'm not sure I think 90 IBU is balanced in that beer. I think anything about 70 IBU is going to be more bitter than balanced.
However, if I understand the title of your thread correctly, you plan on barrel aging the beer and you may want a little more bitterness going into the barrel so it comes out of the barrel with some balance. In that case the 90 IBU may not be out of line.
Based on my research and data from Designing Great Beer by Ray Daniels, the IBU:GU for English barleywine and imperial stouts should be around .90. This puts my beer right in the target range. I have not decided yet, but I might back off to 80-85 IBUs to tilt the balance towards the malt.
If I were doing it, I would sub out some of the MO for sugar. I think that with MO as your base and mashing at 156 you're going to have a beer that has sufficient body and the sugar should help it attenuate.
I would sub East Kent Goldings for the Fuggles at the end. But I like Fuggles, too. I just like EKG more as a finishing hop. I think it's classically English if that's what you're going for.
I'm not familiar with 1028, so I can't comment there.
I formulate all of my beers at 75% efficiency with the OG at the high end of the style guidelines. I rarely get as high as 75% in my system. I take a gravity reading from the pot right before boil to get the actual OG reading and adjust the hops and adjuncts appropriately. It is easier to add or adjust than to take out. On higher gravity beers like this, I might add some table sugar to bring the gravity back up and to help with attenuation.
While yes, I like EKGs as well, I prefer fuggles as an aroma hop for stouts and porters. I feel the earthy, damp forest aromas work with the style.
don't forget that the roasted barley and chocolate malts will give a significant perceived bitterness in their own right. I'm not crazy about roasty beers with high hop bitterness because they tend to clash a bit. if you intend to lay this beer down for a good long while then it makes sense to over bitter it some as it will fade with age. But in that case the late hops will have faded almost completely as well.
That said, brew it, drink it, decide if you want to change it.
Right. I plan on 3 weeks in the primary for this beer followed by 1-2 weeks in the barrel and then back to the carboy for 3-4 months of aging. I hope to have this beer ready by April.