SSWS Bourbon Barrel Porter Brew Session

--- Brew Day --- 4 Gallon Infusion @ 165 for 60-minute Saccharification Rest (used 1.2 qt/lb mash thickness) 7.5 Qt @ Boiling for 10-minute Mashout (infusion calculated using brewersfriend.com/mash) Vorlauf 2 Qts First Runnings: 1.050 @ 152F; Corrected to 1.071 4 Gallons Collected Added 2.5 Gallons @ 170F Second Runnings: 1.019 @ 144F; Corrected to 1.037 2.5 Gallons Collected Preboil gravity: 1.035 @ 138F; Corrected to 1.051 Boiled 60 min; Only lost about 1/2 gallon during boil Original Gravity 1.054 @ 75F; Corrected to 1.056 OG --- 1/25/2017 --- Gravity: 1.021 Racked to Split Secondary - 2.5 Gallons in Used Oak Cask - 1.5 Gallons in Used Oak Cask - 1.5 Gallons in Carboy Tasted clean, slightly sweet --- 2/16/16 --- Gravity still at 1.021 (~4.6%) Secondary in carboy had small white spots, tasted OK, but clearly had lost a lot of the sugars to overfermentation (wild yeast from too much head space in Carboy?) Combined from 2 casks, had about 3.5 gallons remaining. Added 1/2 cup light DME boiled in 3/4 cup water and bottled in 6 64oz growlers and 2 16oz bottles Taste varied throughout the casks, varied from vanilla and chocolate notes to slight astringency from the tanins and alcohol heat from the bourbon. I'm predicting this will be really good once conditioning finishes. Hope oak flavors don't fade.