« on: September 11, 2013, 06:38:07 PM »
A quad is a bad place to use much crystal malts, period. Belgian beers are supposed to be highly attenuated. So you really don't want to add anything that will INCREASE the body and DECREASE attenuation. Especially in a quad, where the OG is so high. The yeast can only attenuate so far, percentage-wise. You don't want to end up with a final gravity of like 1.030, right?! So don't use much crystal malt, if at all, IMHO.
The comment about cherry candy also applies to the aromatic malt. In high quantities, at least in my mind, aromatic malt has a certain cherry-like fruitiness that can easily get carried away. You don't want to use too much of it.