Regardless, added 1 extra lb. extra dark candi sugar and 2 cups of maple syrup to bump up the OG.
After primary racked to 5 1-gallon jugs with a mixt of oaks, vanialla, and cacao nibs.
With various amounts of the last two, used the following:
1 American Oak soaked in Rum
1 French Oak soaked in Bourbon
1 French Oak soaked in Port
1 Hungarian Oak soaked in Bourbon
1 Hungarian Oak soaked in Port
For these I let it soak for a few months, then dumped the alcohol and added the cubes.
I let it age for 3-4 months, just bottled two days ago. Will let everyone know how it tastes.