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As promised, I've given this a go and here is the report back: Here is a link BrewToad which shows the recipe I devised called Mike's Double Dragon. I am going to post a version here on HBT in a moment and will include a link to that soon. http://www.brewtoad.com/recipes/mikes-double-dragon...

And then almost two years later some guy posted a reply wondering how it turned out... :)

Just had this on tap at Spacebar in Falls Church, VA and it's the most fantastic thing I've had since going to San Diego a few years ago. I'll attempt to make some headway and report back.

Thank you for the PSA! I just had the same hare-brained idea and it has been successfully averted!

I take it back. After a few more days I took another sample. Down to 1.024 now but I'm tasting some things: alcohol, bitterness, too much coffee. So now I see why it needs to sit for a while.

Perhaps I wear my impatience on my sleeve. :)

Just a quick note: Brewed this 6 days ago. Fermentation was dying down so I took a hydrometer reading and put the sample in the fridge to cool. It's only 1.028, so clearly it needs to sit for a while, but I tasted the chilled sample and it was FANTASTIC! I have been doing all grain...

TIME FOR ROUND TWO! Ever since last year I have been looking forward to this. Going all grain this year, the extract version was so good we kicked the keg half-way through our halloween party! :)

Great beer! I accidentally topped up an extra gallon and it came out very nicely regardless. It was closer to warsteiner than prima pils for me but that could be the dilution. Everyone who tried it loved it! Thanks for the recipe!

Brewed this last week and it's coming along nicely. I have my fermentation chamber set to 58F but I've seen it dropping down to around 53F with no perceivable difference, nice steady BLUB from the airlock. I made a mistake and topped it off closer to 6 gallons, which brought the OG down to...

You don't have to be a bottler to appreciate the Schwarzbier flip tops. I have two kegs and a counter-pressure bottle filler. The flip-tops make it much easier to bottle from a keg. Sometimes there's just not enough time to move a bottle to the capper before it starts overflowing. They're...

I just found Monchsof Schwarzbier at Total Wine in VA. It comes in brow flip-top bottles that appear to be .5L. The beer is really good! A+ on BeerAdvocate, and then you get to keep the bottle. http://beeradvocate.com/beer/profile/412/2409 They're about $4.50 each, meaning $54 for 12...

Just wanted to add my opinion on this wonderful autumn beer: fantastic! Everyone loves it, I love it, and if you really want to make it outstanding rim your glass with a small bit of brown sugar! MMmmmm! This will be an annual brew for me, thank you so much for the recipe! -Mike P.S. I...

The recipe called for dark candi syrup which I normally purchase. I simply replaced the commercial version with the homemade version in the same quantities.

Just curious if I'm the only one with this problem: I made a Belgian using the 290 syrup from this page. The syrup smelled and tasted great, however, the beer did not ferment down nearly as much as it did when I purchased a similar syrup. Is there something about the homemade syrup that makes...

Brewed this today, looking good so far. When I was shaking the carboy my hand slipped off the top, the bung shot out, and I was covered in pumpkin bits! I don't think I lost more than 1/6 gallon but man it was everywhere! Despite that, this seems like it will turn out well. Looking...

Since I'm using this yeast again just thought I would say that pitching an 800 ml starter at 60F it took about 24 hours for mine to get started. Letting it rise naturally in a cool room or a bucket filled with similar temp. water seems to be working really well for me. The Leffe brune clone...

It seems that the distributor of the commercial Dark Candi Syrup is having some trouble and I can't find it anywhere, so I stumbled across this thread and made my own! I had a very interesting time with #5 yesterday: First try: the thermometer only read 240 when the whole 2 lbs. of sugar...

Just to update: The beer I brewed where I quickly lowered the temperature on day two turned out okay but was missing a lot of the Belgian qualities that I like. I remade the beer under the proper conditions and the difference was noticeable. The second beer was much better with great aroma...

I revised the original recipe to account for the transition from all grain to extract. The second batch, using the revised recipe, came out perfect! Here is the recipe: http://homebrewnoob.tumblr.com/post/2188358734/revised-leffe-brune-extract-recipe-2