Since I figure I need another big beer in my pipeline, I've been looking to brew a Belgian Quad. I've looked over some of the recipes on here and some commercial examples, and so far the one I've liked the most is Boulevard's Sixth Glass. They have a laundry list of malts listed in their ingredients, so I basically took it and simplified it down a little (at least I think I did). Here's what I have so far:
Batch size: 5.25 gal
FG: Hopefully somewhere around 1.010-1.015 (trying to hit above 10.0% abv)
SRM: Somewhere around 24*L, not sure based on the Candi Syrup
Yeast: Wyeast 3787 - start ferment around 66-68*F for first 2 days, let it ramp up to mid 70's thereafter.
11.0 lb Belgian Pale Malt
1.50 lb Munich Malt
1.00 lb White Wheat Malt
0.50 lb Special B
2.50 lb Deep Amber Candi Syrup (as per: http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/)
1.50 oz Styrian Goldings - 60 min
0.50 oz Styrian Goldings - 15 min
I was planning on adding the Candi Syrup after the initial fermentation has slowed down, or should I go ahead and add it during the boil or at knockout?
I'm kinda shooting in the dark with this one so far, I've only brewed light colored Belgians so far. Any help is appreciated.