gisbrewmaster, interesting indeed. What yeast did you use?
My grain bill for a 3-gallon all-grain batch:
UK Pale Ale Malt 5.00 lb 70.9 % 5.0 In Mash/Steeped
US Flaked Oats 0.75 lb 10.6 % 0.8 In Mash/Steeped [1/4 lb. was first lightly toasted]
US Chocolate Malt 0.40 lb 5.7 % 46.7 In Mash/Steeped
US Victory Malt 0.40 lb 5.7 % 3.7 In Mash/Steeped
US Caramel 80L Malt 0.25 lb 3.5 % 6.7 In Mash/Steeped
US Black Barley 0.25 lb 3.5 % 41.7 In Mash/Steeped
On brew day I hit all numbers right on target and had no hiccups/abnormalities. Certainly didn't underpitch with one sachet of yeast in 3 gal. BeerAlchemy predicts 1.015 SG, which I strongly suspect ain't gonna happen.
It's a bit sweet, but on the positive side, would lend itself to doctoring with coffee and/or vanilla at bottling time. I'm pondering making a different recipe next weekend and pitching on that yeast cake, but fermenting in a slightly warmer room.