Dropkick's (James) Deadeye Stout is a brewing

So as my first post here I decided it was probably a good idea to have lots of info so a week ago Bill and I did our first all-grain brew with the leftovers from my uncles metric shit-ton of brewing equipment and goodies that he gave me.

"Deadeye Stout" (or Shortin' Stout, haven't decided yet)

7.5lbs Cargil Idapils (yeah I know its a light pilsner malt, but its what I had)
8 oz. Roasted Barley
8 oz. "Special B" (Dark Carmel Malt. Google it)
12 oz. Oatmeal flakes
1 oz. Perle Hops (Whole leaf 8.2% Alpha - added 1 hour boil time)
1 slap pack of Brewers Best Irish Ale Yeast

Yields 5 gallons

-We started off milling the malt at a medium grind at about 4pm .
-Single infusion mash in 3 Gal of water at 160°F for 1 1/2 hours.
-Laurtered for 50 minutes.
-Guilt tripped Bill for 20 minutes for breaking my thermometer in the sparging water, causing us to dump out the lead pellets and re-heat the water.
-Sparged for 45eque minutes (until we hit our final boiling limit (roughly 4ish gallons)
-We ended up boiling in 2 pots for 1:45 (note to self: buy a 6 gal propane turkey fryer)
-Post boil we cooled off the wart with a couple of gallons of sterilized water that we put on the front porch to get cold, half of it was ice by this time).
-Everything was still way to hot to pitch the yeast so the only thing we could really do was cover the bucket with clingwrap and let it sit overnight to cool off.
-Sunday I had to do family stuff up in IL all day so I asked Bill to rack the wort over into my 6 1/2 gal carboy and pitch the yeast which he did awesomely, and took an initial gravity reading of 1.042 (thanks bro, I appreciate it again)

The carboy was under the table at a nice, comfy 72°F. About 16 hours after pitching it wasn't just bubling, the airtrap was rattling like it was an old coffee pot percolating. It kept that up for a day or so and slowed down to a nice bubble every couple of seconds. We left it in Primary until last night (Friday - 5ish days) when we racked it over into my 5 gal carboy for secondary. Second gravity reading is showing 1.003 so we're looking at right around 5% alcohol content.

And of that reading, we got our first taste test. It was a little lighter than a Guiness, but still very tastey. Yep its a stout.

I'm going to leave it in secondary for about a week before I bottle condition it, that will give me some time to find more 12oz bottles.

Next project is an Irish Red (like Killians)

Side note: We have a lot of Keystone light left from the game of "Beer Hunter" we played around New Years. And unfortunately it is currently the only beer in the house. So we braved it. 2 1/2 cans fit into our Viking mugs, and we tried to stomach it. Someone take it from us or we're throwing it away.