Do you mean candi syrup rather than sugar?
Right-o, Denny. Syrup. Late night posts aren't my forte...
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Color inside the lines if you're going into competition..that's fun too... but if not, fugheddaboudit...brew what suits ya.
Who knows...you may stumble upon something great.
It's your beer after all, and it may wind up being a genius idea. You may even wind up liking the result better than if you used a more traditional choice for the style, or, depending on other factors, it may not make a bit of difference.
That said, just looked over your recipe and there are a few things I would change. Definitely lower the crystal down. You want some chewy crystal malt but you also want the beer to attenuate to a lower gravity (what belgian's call "digestable"). I'd use some sugar in there for sure, simplify the recipe a good deal (no need for 3 different crystal malts, probably keep crystal around 5%) and consider some of the dark belgian Candi syrup - that stuff rocks. If you use that you won;t need any special B, which I don;t particularly care for anyway.
I could see the Beer Judge Education program being useful for folks in the back of beyond who are prepping for the exam on their own, people who have access to test prep classes through their local HB club probably don't need it.
Wow, good luck to you. If the course is going to ultimately cost $250 your class size is certainly going to be self limiting.