Theoretical 1st Belgian Dark Strong

My first attempt at a Strong Dark, includes homemade dark candi syrup in the primary. I haven't brewed it yet, but I will update the recipe notes once it's brewed/tasted.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	Theoretical 1st Belgian Dark Strong		Style:	Belgian Strong Ale
Type:	All grain		Size:	5.5 gallons
Color:	52 HCU (~22 SRM)		Bitterness:	27 IBU
OG:	1.083		FG:	1.015
Alcohol:	8.8% v/v (6.9% w/w)
Water:	RO water with brewing salts added to balance pH of mash to 5.2.
Grain:	3 lb. 6 oz. German Light Munich 8 oz. Belgian biscuit 1 lb. Flaked wheat 10 oz. Belgian Special B 8 lb. American 2-row 1 lb. Belgian CaraMunich
Mash:	75% efficiency
	Single infusion mash at 148*F for 90 minutes. Add boiling water to raise mash temp to 168*F for ten minute mashout.
Boil:	90 minutes	SG 1.054	8.5 gallons
	1 lb. 8 oz. Homemade dark candi sugar
	Wirfloc tab at 15 mins left.
Hops:	1 oz. Northern Brewer (8.5% AA, 75 min.)
Yeast:	WLP 575, 55 fluid ounce starter, oxygenated with diffusion stone for 10 minutes, heavy pinch of yeast nutrient boiled with starter for five minutes, stirred on plate for three days prior to pitching.
Carbonation:	Bottle condition with 2/3 cup + 2 tsp cane sugar... for just a tad extra carbonation.
Tasting:	(unbrewed)

Recipe posted 05/24/10.