After a taste test, I really didn't get anything noticible from the chocolate nibs, which surprised me. I did taste a tiny sample of the chocolate vodka before it went in which tasted pretty good, so I may up the nibs. I didn't notice anything good or bad from the oats, so if I ever understand mashing/partial mashing, I'll try that. If I'm possibly understanding anything, I think it's that alpha amalayse will mostly leave a fuller bodied, sweeter beer from unconvertable sugars, while the elusive beta makes it drier. If that's correct.
I added a full 8 ounce of a medium roast, cold brewed coffee (Which particular variety, I can't recall at the moment). And that flavor came through, but surprisingly, not heavily at all. I was rather concerned about the coffee originally.
I've also noticed that my notes have not been specifying between using Sorghum syrups. I've actually found that I've been mixing up the Sorghum Syrup 45DE High Maltose, and the Sorghum Syrup 60DE that my LHBS has been offering. We think it's just been one of those items that has been there for a while and only a few people are using it. They think I'm pretty much the main person.
From Briess's website, I am having trouble seeing what the difference is. Does it mean that it was done at a higher conversion, and that there is more resulting fermentable sugars which will wind up giving less body?
You have the right idea, but may have it backwards.
45DE is more fermentable, and is mashed lower. 60DE is less fermentable. Most people in LHBS's have the 45DE.