Modified a Belgian Strong Ale. Advice/Critique needed.

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Bauerbrewery1989

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So I modified a True Brew Kit to try to get the flavor I'm after. I love Rochefort 10, and was going for something similar, but maybe more fruity and chocolatey. Here is what I've come up with so far-

True Brew Belgian Ale Kit (Modified)
Belgian Dark Strong Ale
Extract (5.00 gal) ABV: 10.15 %
OG: 1.092 SG FG: 1.016 SG
IBUs: 20.0 IBUs Color: 44.7 SRM

Ingredients

1 lb - Caramunich Malt
Steep prior to boil (7.6%) - 56.0 SRM

8.0 oz - Special B Malt
Steep prior to boil (3.8%) - 180.0 SRM

6 lb 9.6 oz - Light Malt Extract
Boil (50.4%) - 10.0 SRM

1 lb - Extra Light Dry Extract
Boil (7.6%) - 3.0 SRM

1 lb - Wheat Dry Extract
Boil (7.6%) - 8.0 SRM

1 lb - Light Dry Extract
Boil (7.6%) - 8.0 SRM

2 lb - Candi Sugar, Dark
Boil (15.3%) - 275.0 SRM

1.00 oz - Galena
Boil 60 min (13.4 IBUs)

1.00 oz - Styrian Goldings
Boil 30 min (4.4 IBUs)

1.00 oz - Saaz
Boil 15 min (2.1 IBUs)

1 pkg - Belgian Ale Yeast
Wyeast Labs #1214

The Candi sugar will be homemade dark invert sugar, close to D2. I know Galena isn't traditional but it's so clean it's just there for Bittering.

I was going to get started this weekend, wondering how it looks and if it needs anything. any advice/critique would be appreciated!
 

spencycle

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Any updates on how this turned out (or what process in aging you're at)? Looking for a unique belgian extract recipe myself.
 
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Bauerbrewery1989

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Haven't had the chance to get this started yet, too much going on. I' have all the ingredients just need to find time. I'll post the results though when it gets going.
 

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