I made this recipe from BMW:
Belgian Pale Ale 16 lbs, 0 oz
Belgian Pilsner 8 lbs, 0 oz
Amber Candi Sugar 2 lbs, 0 oz
Clear Candi Sugar 2 lbs, 0 oz
Briess 2 Row Caramel 60 1 lbs, 0 oz
Briess 2 Row Caramel 80 1 lbs, 0 oz
Briess 2 Row Caramel 40 1 lbs, 0 oz
Briess Special Roast Malt 0 lbs, 12 oz
Santiam Plugs 2 oz @ 60 mins
French Strisselspalt Pellets 2 oz @ 20 mins
Fuggles Pellets, UK 2 oz @ 5 mins
White Labs Trappist Ale 1 ea
It says it won a bunch of medals, and it's fully possible that I fermented this at a temperature different from the original brewer (I fermented at 65, with slow rise to 74).
Maybe I just don't like the Briess Special Roast Malt, but the finished product does not have a lot of yeast flavor to it (not necessarily a bad thing), but this means the special malt is really apparent. The nose and taste are very nutty, and I don't really like it. Underneath the nuttiness is a decent flavor that I enjoy, just can't get over it.
Any thoughts on either dry hopping this or maybe adding some sort of citrus to the keg to help combat the nut flavor?