Brewed today, all went well I think. I had to pull my gravity sample from my kettle instead of fermenter after racking since I put this on top of a yeast cake after I dumped some off to wash. The sample had a lot of trub in it and measured low, 1.073, which I know is way off since my pre-boil sample measured 1.054 and I boiled off almost 1.5 gallons and the candi syrup and turbinado add 21 points on their own, so my pre-boil plus sugars would have put me at 1.075.
Based on my pre-boil SG, then boiling off about 1.5 gallons, then adding the syrup and sugar my calculations put me at 1.092, which is only one point below what I estimated, I estimated hitting 1.093, the original recipe puts it at 1.096.
Wort was very good, sweet as to be expected, but damn tasty. Good flavors of molasses, brown sugar, dried cherries, figs, is what I picked up on the most. Can't wait till I pull a hydro sample in a 2 to 3 weeks just to see how where the gravity is at then. I may also bottle at that point if I don't need to raise the temps to get it to finish which I don't think I will based on what I've read about WLP545.
Rochefort is said to bottle after around 10 days of fermentation and then it's all bottle conditioning after that, so 21 days in the primary should work too. I really don't plan to start opening these for at least a couple months, Thanksgiving, X-mas, and New Years I'll open a few and likely around 12 bottles will get set side to age for a year or longer.