Brewed this in April of 2012. It was kinda harsh, woody, and a little meh after one month in the bottle. But it has gotten really great about 10 months after brewing. Should peak next winter I imagine, and age for another few years beyond. It was partial mash as my BIAB kettle can only handle so much grain.
9 lb lb Marris Otter
1lb Munich
1 lb Roasted Barley
0.5 lb Special B
0.375 lb Chocolate
0.375 Crystal 80L
0.5 lb Flaked Oats
6 lb Gold LME - late addition
1.5 oz Med American Oak Cubes (7 weeks in secondary)
3 oz scotch whiskey (decanted off cubes 2x over 2 weeks)
Bells Yeast, entire cake from previous Porter
Warrior 1 oz FWH, 1 oz 60 min
UK Fuggle 1 oz 20 min, 1 oz 5 min
Mash 80 minutes at 148F
1.102 OG, 1.011 FG, 12.2% ABV est, 92 IBU est
Primary 5 weeks, Secondary 4 months
It got stuck initially at around 1.030. I pitched a strong, active fermenting starter with Bells yeast again into secondary and it dropped another 19 points. I was amazed! The oak was a little stronger than I was initially shooting for, but it has mellowed to more of a vanilla note and is well into the background now.