brewed a recipe very similar to this two weeks ago, transferred into secondary last night where it will sit for a month before aging in a keg. i made 11 gallons (over 1 gallon was lost to trub in the primary i believe, there was so much yeast cake it was CRAZY) 1/2 of it will be normal and kegged, 1/2 will be aged on whiskey soaked oak cubes.
starting O.G. for me was 1.102 (boiled 15.5 gallons down to 11ish) and gravity before the secondary was 1.036, i'm hoping it drops a good bit more over the next month. been fermenting consistently between 65-69. if it wasn't for this damn sinus cold i would say the hydro sample tasted amazing, but it tasted like roasted mucous (the mucous was from me, not the beer haha)
looking forward to this for sure