Originally Posted by ReverseApacheMaster
I've used them in Belgian beers but a thought I have from my experience is that you may want to use less crystal malt since you will get those caramel flavors from the syrup. You might get a more interesting flavor by mashing a little higher for body and go straight MO or MO and a little munich with the caramel malt.
Just something to consider playing with...
I started with KingBrianI's recipe
as a starting point on the grains since I know it came out great the two times I've brewed it. I included about 3 or 4% less crystal than his and replaced some of the crystal 60 w/ 10 to lessen the darker caramel coming from the malt. I could just exclude the CL10, but I figured the candi syrup might thin it out, so I left it in.
The hops are what I've mainly been worried about. Haven't done much with EKG, but I see lots of folks seem to really like 'em. Hopefully they'll work well in this recipe!
I'm hoping to for a chance to brew this Friday.