So, I brewed this on Jan 6, being my first all-grain batch using brew-in a bag technique on the stovetop. I hit 1.040 on my OG and finished out at 1.010. I left it in primary for 3-weeks as I don't like to rush my beers. Hydro samples tasted quite good, very nutty is the best way I could describe it.
I carbed at 2.0 volumes to stay with style and found it took a while to get there. I tested after 2-weeks and it was still quite flat. I keep all my beer at room temp in my apartment, which is a pretty constant 70°F. After 3-weeks it was getting better, the carbonation was better, but it didn't really hit its stride until 4-weeks in the bottle.
Now, it tastes great! It is a "lower" alcohol brew (3.9% by my calculations) and is great session beer. All my friends really like it and comment on how crisp it tastes (although I think it tastes a bit malty). So, a definite hit that I will definitely make again. It will be added to my list of usuals that I want to keep on tap (once I get the keg setup).
So, thanks for the recipe. I really like it...as do my friends!