I brewed this up last night, and went pretty damned good.
Hit 75% efficiency, which I am happy with for a 17lb grain bill with batch sparging.
As for the spices; I measured them at work using a high precision scale so I know they are +/-0.005 grams. The blend of all the spices together smells AMAZING. It all blends together beautifully, and no single spice seemed to be dominant. 1g of thyme looks like a lot, but it is not, and as my wife reminded me there was a savory aspect to Pannepot. She has a great nose and is all about loose leaf teas, and she was really excited about it. Even if the spices end up being a bit heavy (no idea yet), it is a good thing.
The hydrometer sample for brew at this time usually just tastes grainy and sweet, not all that appealing (why then do I taste it? Force of habit probably). This did as well, but had some pleasant notes already from the candi syrup and the spices.
And for SUU's CandiSyrup.com's materials; seemed that just straight the d-90 has similar taste to the standard D2 Syrup you get at the LHBS. The D-180 had a similar flavor, but seemed to be a different type of sweet. Again, this is before it is brewed and in concentrated form, probably should have made a tea of it to really get a feel.
Beer Kid (as my wife calls it) is happily bubbling away at me when I woke up this morning.
My temperature control is going to be just blankets wrapped around the carboy unless I seem to be loosing the temperature ramp battle. Hopefully I can just let this guy ride, as doing temp control for me (for hot) is only doable with putting the carboy in my cooler mash tun with warm water, which is not good with a back that decided recently to have 2 re-herniated disks.
I will probably obsessively be updating on here regarding what the brew is doing in reference to Temp and SG.
So excited! Really looking forward to getting this finished up and sampled. Thanks again to Saq for the inspiration, Since_Uuz_Up for the syrup and being my recipe-buddy, my wife as my assistant brewer, the other fellows brewing this along-side us all with help on recipes and providing/receiving feedback, and last but definitely not least The Mad Fermentationist (Old Sock) for the original recipe, inspiration and source of insight and knowledge.