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With factoring feedback from here, Reddit, and reading "Brew Like a Monk," I have redesigned the recipe as follows: Ingredients 14 lbs Belgian Pilsner Malts 2 lbs Belgian Munich Malts .5 lbs Belgian Special B Malts .5 lbs Belgian Biscuit Malts 2 lbs Belgian Dark Candi Syrup...

Using Google or searching this site for brewing related questions is practically the same thing ;) But hey, thanks for all the feedback!

If I drop all the barley and replace it with sugar. what kind of sugar would be recommended? I want to keep a malty/caramel flavor. I am also starting to read that Belgian Candi syrup may not be the best and that I should look into other sugars. Do you have any advice on that maybe?

I like using Flaked Barley or even Flaked Oats to help add a smoother mouth feel. With this aiming towards 10% abv, a little extra smoothness would be nice. If I drop the barley, would adding sugar help with mouth feel? I will change up the mash time/temp now that I realize Quads are supposed...

Inspired by Ommegang's 3 Philosphers and St. Bernardus Abt 12, I have started to build my own recipe. I'm aiming for a dark, full bodied beer that while strong, remains smooth and almost creamy. I am trying to achieve a somewhat complex flavor mixed between a sweet/toasty bread and a...