Strong Dark Ale Beta v1.0 - please critique

[credible2]

I'm going to create a Belgian-style strong dark ale. It's going to be at least a couple of weeks, so I would like some input. I don't care as much about the numbers and style guidelines as much as its taste (what it could potentially taste like). I used promash for calculating.

Pilsner malt - 10 lb - 64.6%
Caramelized sugar (homemade) - 2 lb - 12.9%
Wheat malt - 1.5 lb - 9.7%
Caramunich 40 - 1 lb - 6.5%
Biscuit malt - .66 lb - 4.3%
Special B - .33 lb - 2.1%

Hallertau hop pellets (4.3%AA) - 1.33 oz - 60 minutes
Crystal hop pellets (2.8%AA) - .5 oz - 15 minutes
wYeast 3787 - Trappist high gravity

SG - 1.094
SRM - 22.7
IBUs - 24.6
Mash at 148F

Start the primary with 64F and gradually increase the temperature to 71-72F
Primary for 2 weeks. Lager for a month and a half. Reyeast, prime and Bottle condition for 5 or 6 months.

Maybe put some oak chips in when I lager?

 

[Oldsock]

Looks like a good recipe to me. How are you caramelizing the sugar?

Make sure to pitch plenty of yeast, you want a health culture of yeast going into this monster. Certainly doesn't need oak, maybe split off a gallon and make a Reserva version.

Good luck.

 

[credible2]

How are you caramelizing the sugar? Good luck.

I'm not 100% sure yet. But I want to use Louisiana cane sugar (My place of origin).
"Brew Like a Monk" talks about a technique for caramelizing sugar that I thought was interesting. But I'm going to have to experiment beforehand.

 

[credible2]

I'm thinking of lowering the caramunich to .75 lbs. I'm afraid of putting too much of anything because I'd rather have subtle flavors.