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Nothing at all boring about leading a double life with families in two places...please go on!

I've had good luck with that yeast. I like Vienna lagers which I have made with mostly Vienna malt. Cascade is a classic. Should result in a good straight-forward IPA.

Centennial is a great PA/IPA aroma hop. I haven't used Chinook in this role but there are recipes out there that do. But if the use here is bittering, it won't matter too much which you pick, but I'd take the one with the higher AA% or you'll come up short on bitterness with only the 0.5 oz.

I didn't find much on a search, which surprised me as every other odd ingredient has been discussed...actually this one doesn't sound that odd really. Think these would mash (with appropriate base malt) after cooking? Wonder if there is enough coco in them to add any flavor to a stout or porter.

Forgot to mention I had to sub the carafoam with carapils. I also threw in a bit of US Fuggle hops mid-boil - maybe a few 10ths oz. Brew day went well. 3.5 gallons into fermenter. I fermented for 4 days @64F then bumped 1 degree a day and let it finish @68F for a total of 2 weeks. Kegged (no...

All grain vs. extract won't affect amout of priming sugar needed. I haven't used the drops before, but probably they are sized for a middle-of-the-road CO2 level for a 12oz bottle of beer. A drop should be enough for a 15oz bottle, but perhaps on the low side carbonation wise - makes sense...

Did you use an online priming calculator to set the amount of sugar you used? If not, I'd recommend it. Also make sure to sit those bottles out for about 3 weeks at room temp before putting them in a fridge to lager.

If you bagged your hops, no need for the bag over the siphon - do one or the other.

That's brewer slang for putting on a condom...sorry couldn't resist...I'll see myself out now.

I'd keep the CaraMunich in the recipe unless you want it really dry. At 5%, it won't make a sweet beer but will add a bit of character.

Your IPA recipe seems fairly standard, safe. Go for it! If the hops don't come through strong enough, just tell everyone it is an APA! Is 5 gallons enough though for a wedding party though?

I'd bottle a beer that big anyway.

Sounds like things went well even with the spur-of-the-moment process changes. I predict awesomeness...

Just brewed Plumber Bob's light amber ale today, will pitch tomorrow and let you know how it goes in a few weeks.

I use Brewer's Friend. Being a web application, you can access your recipes and the recipe builder from anywhere, even your phone if you are in need of last minute substitutions or adjustments while at your LHBS for instance. I paid for multiple years...didn't know it had gone up to...

Re-reading your original question, maybe I also included more info than you were looking for. Short answer: If you don't want to mini-mash, leave out the oats.

Not really much difference between a "steep" and a "mini-mash" procedurally. For an actual "mash" you need to be working with starchy grains that can convert to sugar. Oats is such a grain and *needs* to be converted to do you any good in the beer. However, it will not convert on its own, you...

That's beautiful work right there...I like the extra structural components you added.

I could see that happening! It's a good idea to reduce headspace in secondary to limit oxygen exposure. Dropping in more fermentables is where the trouble started...you wouldn't expect much sugar there though...could have just been nucleation points causing outgassing? Last time I did...

Yeah, surprised me. Belgian Dubbel with Wyeast Trappist High Gravity yeast at 65 degrees.