Just a quick follow up on this recipe. Cracked my first one today, about 2.5 weeks in the bottle. Still young, but good. The balance is strange - as you drink it your sense is "Whoa, a bit malty" which then swings to "Whoa, a bit bitter". It will mellow out nicely I think, but is probably going to age toward the malty side.
I have a very similar batch in the primary now, only difference is that I used Nottingham vs. Windsor yeast, so it ought to attenuate out a bit more. I think that a change in the direction that I want it to go.
