excellent!!! thanks! i'm going to get this put together today i think. only difference is for the steeping grains i have some Belgium Special B laying around, so i may give that a shot vs the C-60L. it might be a little darker, but i think the flavors in the special B should work out great for this!
looking at the 2 recipes, it looks like you pretty much was able to take everything and divide it by 5. the only 2 questions that come up, after reading this long thread, from the first post i think the full 2lbs of buckwheat honey was used in primary, and an extra lb was used when racking to back sweeten it. so 3lbs total, but in your recipe, it looks like you split that amount between the primary and back sweetening, have you got to sample this yet? or is it still aging? also, i noticed you used pectic enzyme when adding vanilla and no mention of super kleer... is this doing essentially the same thing?
last thing, cinnamon. i love it. i'm thinking of adding a stick when adding the vanilla bean. would this be the right time to add it? and anyone tried it? i'm assuming cinnamon carmel apple should be amazing too
or just stick with the base? got a couple weeks to decide i guess.
thanks everyone. great thread!