We made this recipe (more or less) and it came out absolutely awesome! They've only been allowed to condition 9 days and I'm having a hard time staying out of them already!
We rounded up all the hops to the nearest ounce and were as (ahem) generous with the grains, did the Citra adds at 30 and 15, used Safale US-05. Primary 10 days in a bucket, then racked over and dry-hopped (rounding the Nelson up, too) into a glass carboy with the Candi Sugar for another week, then racked *that* into a light-char Corsair Distillery Triple-Smoked whiskey barrel where it sat for a month.
At first we were set to be sad about the OG. It had parked at ~1.053 *BUT* that 1lb. Candi Sugar add should have brought it up an additional +.030 (from what I've read, correct me if I'm wrong). After adding the sugar, the lock was poppin' by the time I took the bucket outside and walked back (est. < 2min.)
So, 1.083 corrected and at bottling it was 1.008 (~65-70ºF).
I bottled with 4.7oz. Briess Golden (DME) and am getting about a 1/2 finger of not-very-long-lasting head as of day 9, but the combination of the hop character and the whiskey barrel came out surprisingly good. Thank you for the recipe!!