Update: the beer turned out awesome! I’m getting concerned because my wife loves it and she’s trying to give it away to all of our friends!!
I did 14 days Primary, 16 days secondary, 7 days on oak/bourbon and primed with 3oz table sugar. Calculated right at 6.5% after bourbon.
The beer is smooooth. Good oak up front but not crazy (my wife doesn’t like oakey wines, but loves this brew…balance with the roastier flavors?)…the bourbon is there, but not as strong as I thought it’d be. I soaked the oak in 12oz and added them together, I tasted it before bottling it and decided to use the full 16oz so I added an extra 4oz to the bottling bucket with the priming sugar. Makers Mark. One thing that I haven’t seen anyone mention is the head…awesome. Super creamy, and it holds a peak when I dip a finger. Not a huge deal overall, but it adds to the crowd appeal. I had planned to save a few bombers to age a bit…that’s going to be a challenge!
Definitely recommend, 5 pints.
Thanks to all who offered advice.