Thank you all for this recipe and the thread. After adding this to my shortlist of recipes I finally got around to brewing this back on March 29th and tried to follow the recipe as close as possible with the exception of my LHBS only having 1 lb 12 oz of Vienna in stock so I substituted 4 oz of Munich and for the yeast I used Wyeast ESB 1968. Everything went well, my AG BIAB hit 75%+ efficiency but I under-estimated and missed my final volume puting just under 5 gallons into the carboy with an OG of 1.069. The fermentation was very strong during the first three days filling the blowout tube and putting about 1/2" of trub into the plastic gallon container.
Its tough to let a batch sit so long in one stage but I left it in the primary for 15 days with temps ranging from 61 to 65 degrees. This was the first time I've used this strain so I thought it was a safe amount of time to allow the yeast to cleanup after itself. After about the 6th day of fermenting it cleared up quickly. The FG came in at 1.011, way lower then expected.. does that seem right for a yeast that has a 69% attenuation? According to my hopville recipe it has my batch clocked in @ 7.7% ABV with my gravity adjustments for temp.
Yesterday it was siphoned to the secondary and dry hopped it with an oz of Centennial whole leaf hops.
Oh well, not a perfect recipe clone for me so I'll have to just do it again.
On a positive note the gravity sample tasted amazing and the color and clarity is the nicest of the 7 brews that I have under my belt so far.. I'll post a pic of the final product after bottle conditioned.