I racked this to secondary on March 6th. The initial taste is good, but there was a fair amount of sediment in my sample as well. It will settle out over the next week before bottling.

I'm getting quite a bit of caramel flavor in the tasting I did as I bottled. The mild roasted flavor comes through after a couple sips.  

1. Steep grains in 2.5 gallons of water at 156 degrees for 30 minutes
2. Remove grains, letting them drain before discarding.
3. Bring water to a boil.
4. Add LME, return to boil.
5. Add bittering hops, boil for 50 minutes.
6. Add Irish Moss, boil for 5 minutes.
7. Add aromoa hops, boil for 5 minutes.
8. Turn off heat, put brewkettle into ice water and lower temperature to about 124 degrees F.
9. Sanitize fermenter and add 2.5 gallons of refrigerated water (approx 38 degrees F)
10. Strain brewkettle contents through collander into the fermeter.
11. Add water to top up to 5.25 gallons.
12. Pitch yeast and seal fermenter. Add airlock.
13. Rack to secondary after 11 days of fermentation.
14. Bottled with 1 cup DME in 1 pint of water after 10 days in secondary.