I just brewed up a batch of this last night with a belgian yeast (White Labs 530 Abbey Ale). I used 4 gallons apple juice, 2 lbs light DME in a gallon of water, 1 lb Crystal 60, 1/2 lb Carapils, 1/2 lb Maltodextrin, 0.75 oz Liberty 4.5% for 60 minutes, and 0.75 oz Liberty for 5 minutes. I added a tablespoon of yeast nutrient and oxygenated with pure O2 and a diffusion stone. After primary fermentation is complete I plan on adding an oz of dark toast oak chips for a week or so.
The wort tasted delicious, but then again it was apple juice with beer wort in it so of course it was delicious.