Need thoughts since I'm planning on a Belgian strong ale that would be ready to induce comas by Thanksgiving. I've loved the few commercial ones that I've had, but wondering if there's anything I should consider ingredient-wise to make it more...erm...Belgian?
Went with the limited WL545 since it's a limited WL release (*grin*), and it produces (according to Northern Brewer) "moderate esters" and "spicy phenolic character" appropriate for Belgian strong ales.
FG: 1.014 @ 82% attenuation
60 min. boil
9 lb. Amber LME
1 lb. Light DME
1 lb. Amber Candi sugar (thinking late addition for this)
2 oz. Fuggle (4.5%)-60 min.
1 oz. Styrian Goldings (4.5%)-10 min.
WL545-Belgian Strong Ale (Platinum)