[Shuie]

Also racked this one to a secondary today. It bubbled in the primary steadily for 7 days. The fermentation was never vigorous and the temps never got above 67. Very little fallout/dead yeast in the primary, and it still tastes like a malty syrup. I'm really not sure how this is going to turn out. I may need to leave it in the secondary for a little longer than normal.

12 lb Maris Otter
1 lb Caramel/Crystal 120L
4 oz. Belgian Aromatic malt
8 oz. Belgian Cara-Munich malt
1 lb flaked oats
1 lb turbinado @ 15min
1 lb lactose @ 15 min
1.5 oz. Tettnanger @ 4% AA (bittering)
.5 oz. Willamette (aroma)
Wyeast 1214