Great, thanks! That's what I figured. I'm doing the same thing - I have everything on hand except for the Carapils, which I picked up last night.
I did, however, forget to bring my black malt w/ me and the stuff I have is not milled. This is a bit off topic - but do you think I could get away with grinding the black malt with a spice grinder? I understand that it probably won't contribute much fermentable sugar so the grind may not be really important as long as I don't crush it up really fine...
What's debittered malt taste like? I've only used Chocolate Malt, and one time I used too much of it I think and it added an almost astringent character to the beer. Obviously this isn't a problem since you're making a delicious beer with it. What is the profile of debittered malt like?
Thanks again for the great recipe, looking forward to it. I have enough debittered for probably 15gal worth (I only brew 3gal max, usually) so I may be making this beer a couple of times