The originial mash schedule works, I used Beersmith and it gave me some BS error message that I couldn't achieve this temp with this volume but it tries to calculate your volumes for you...so I decreased the initial volumes for a thicker mash...came out fantastic. Bmason, my second batch definitely has a weird aftertaste, I had higher ferment temps the second time, and I believe the weird tastes I perceive are Fusel alchohols and some byproducts of the spices like seeds of paradise that occur at higher temps, I can't substantiate it but I get a solvent flavor mixed with like a chili burn flavor. But my first clone was a dead on ringer for DT if not a little cleaner. I used the S-04 with WL - Belgian(number forgotten)...and I used the adjusted grain bill with munich, aromatic, special B, and pils with light belgian candi sugar and ginger, seeds of paradise, corriander seed with a styrian golding then saaz as hops, ferment 2 weeks at 70, lager 2-3 weeks minimum, hot bottle condition with a whole cup of corn sugar 3 weeks at 80 degrees in champagne bottles only. I think that the S-04 lags compared to the white labs yeast so it's more a finishing yeast and the initial flavors are from the WL. I can send you my exact beersmith recipe as I have and indicate where adjustments were made....I plan to rebrew this very soon in time for the holidays but am waiting for temps to drop to 70 max, it proved less forgiving than an IPA in terms of ferment temps.