Simple Wee Heavy

5.3gallon batch all grain

10lb 2-row
4lb Maris otter
1lb Carmel/crystal 40L
4oz Caramel/crystal 120L
3oz Roasted barley

1oz east kent goldings 60 min
1oz east kent goldings 10 min

Scottish ale yeast 1728

Mash @153 degrees
Ferment cooler (62-64)

OG:1.075 (70% efficiency)
FG: 1.015(brewtoad calculated 1.022)
ABV: 7.9%

Just kegged this evening, will post a picture when it's tapped. Pre-carb taste is a nice body, surprising with it finishing lower FG than planned. A nice sweetness, not too heavy hitting which is nice.

How long was it the fermenter? Primary? Secondary? Very new to brewing and have 2 BIAB under my belt (well nearly, 1 bottled and 1 still in primary). I like the Scoth type ales and just saw on another recipe he had it in the secondary for 60days at 55. I don't have a fermenter box to maintain a steady temp for that long. Curious what you did.
Thx