According to Beersmith, 1.095 to 1.040 is 7.3%, which is a little low for an imperial, but OK for me as long as it tastes good. IBU's are calculate at 67, so it should hold up to all the residual sweetness, especially with the roastiness.
Yes my procedures were the same, but even if it was underpitched for some reason, I'd think the yeast would just keep chewing, albeit stressed, rather than stop.
As to the hydrometer, yes it is my most consistent & accurate one (out of 4).