So, although this thread is turning into a rather intimate conversation between me and myself, I just want to add that the issue seems to be resolved after a little time in the bottle. It is rather thin (I think that Notti just won't leave anything sweet in a beer), but not watery; one might just call it "light". The taste really is surprisingly rich, it is packed with flavour, unlike what you'd expect from a beer at only 3.5% abv. There is some fruitiness to it, a combination of the hops (I find Tettnanger a bit fruity, maybe it was not the perfect sub, but I like it) and the dark crystal, but mostly cocoa and some roasted bread (a bit pretzel-like, I'd say). I'm really happy with the way it's turned out.
Cheers,
Daniel
Well, at least you have at least one person who is quietly reading what you are posting. I'll brew this style in the future and I like that I can get some first hand experience from here.
I think will swap the yeast and change the grain bill a bit. I like the fact that you used roast barley instead of chocolate as I don't like the licorice type out flavour that chocolate malt imparts. I might go with dehusked roast barley to keep astringency in check.
I'll also be adding about 20% wheat or wheat malt or spelt malt to help head retention and body. I'll probably use chevallier as base malt, as it brings lots of flavour.
Yeast wise, it'll be imperial pub I guess, or something similar less attenuative.
It'll be definitely a modern interpretation of a dark mild, not a historic one.