One week in, it is down to 1.035, which puts it at 13.32%
It still going to sit in primary for another week, and then probably two weeks in a secondary with some oak chips and vanilla bean (not sure if it will be a bean or extract at bottling). Looks like thats 72% attenuation for that US-05 yeast cake. I think it drop another few points.
The taste was actually pretty smooth and the alcohol burn was not prominent, but in the background. Black as night with a little brown around the edge. The molasses was prominent, but not overpowering, with the tast of coffee and dark chocolate in there also. I'm sure the molasses will tone down a bit as it ages and should blend well with the oak and vanilla.
More updates to follow, thanks for the recipe.