Would it be all that weird to put Victory Malt into a Belgian Golden or Tripel recipe? I know the biscuit/toasted like character might clash with Belgian yeast but has anyone even tried something along these lines? The only reason i ask, is that i have a recipe already milled waiting for brewing and happen to come across 2lbs of pale candi syrup and thinking off just combining the two. Recipe uses a belgian pilsner malt and 7% Crystal 10L and 6% Victory using WLP500 yeast