I just bottled this one a just over a week ago. Fermented at 67f increasing to 70f with 1056 yeast (pitched on a big cake). Finished at 1.018 at ~15 days, perfect attenuation. Force carbed a bottle and it is already very smooth and drinkable at 10 days, but I plan to age for >3 months. Great recipe, might add oak chips or cold-brewed espresso next time.
EDIT: I should add that I did a 6-gal no-sparge BIAB brew. The no-sparge is probably why the beer has so little astringency or tannin harshness and is mellow at such a young age; no sparge and BIAB maintain a constant, low mash pH so tannin extraction is negligible.