I wanted to come back to post some "on the record" notes for anybody who's interested. I brewed this right around the beginning of February, bottled it 2/23/13 (25 days ago). I followed the original recipe scaled up for a 7.5 gallon batch or so. I used C60, Kirkland AJ, white wheat in place of torrified, and 0.5oz Cascade hops @ 9.1% AA. I fermented at a constant 67F, it finished at 1.008 (down from 1.064), and I carbed with 6oz of sucrose for 2.5 vols CO2. By the numbers, this came out to 7.4% ABV.

I REALLY like this recipe the way it came out for me. Even after the bare-minimum bottle aging time of 2 weeks I found it tart, apple-y, and flavorful. It certainly does NOT taste harsh or alcoholic (to me), though it's definitely got some kick after I've slammed a bomber of it. I'm a fan of tartness, so what some may call harsh or green, I call tasty. I'd almost call it a loss if this gets smoother with age, but I'm sure it will only get better. The only thing I would change is the carbonation level as it's quite foamy even with a sloooooow pour, BUT I also haven't even bothered refrigerating any of these to let them "settle." I've just been pulling them out of the laundry room. I will throw one in the fridge today and let it sit for a while to see how it goes.

All in all, if you're afraid of this taking too long to age out, I say put a batch together NOW, try it when it's carbed, and THEN see if it needs more time. If you think it does, well, you're already 2 weeks into that time by the time you make that decision. Never put off until tomorrow what you could brew today.