Looking for feedback on Belgian Dark Strong malt bill

Beer Recipes
1

Brewing a Belgian Dark Strong on Friday, have a starter of Wyeast Abbey II (1762) already getting stepped up.

Just realized my pack of D2 Candi Syrup is only 1lb, not 1.5 lbs like the bottles used to be…  Anyway, looking for feedback on my recipe:

Amount Item Type % or IBU
9.75 lb Pilsner (Weyermann) (1.7 SRM) Grain 54.93 %
3.00 lb Munich I (Weyermann) (7.1 SRM) Grain 16.90 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 5.63 %
1.00 lb Special B Malt (180.0 SRM) Grain 5.63 %
0.50 lb Caramunich II (Weyermann) (63.0 SRM) Grain 2.82 %
1.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.45 %
1.00 lb D2 Syrup (160.0 SRM) Sugar 5.63 %

2.00 oz Styrian Goldings [4.20 %] (60 min) Hops 27.5 IBU

Plan is to mash at about 150.

2

Looks pretty good.

3

wahoo, what about using dark munich instead of the light?

4

Would a half pound of dark caramel malt (>60L) help replace what you’re missing with the D2 Syrup deficiency?

5

I’d back off on the Special B. 5% is an awful lot.l Then again, I don’t really like Special B.

6

+1 I like 2-3% in a dubbel, and I think a BDSA should be drier than that. Then again it isn’t like the Belgian styles are set in stone.