I was going for a Dubbel when i created this, but i don't think it qualifies. It is a pretty good beer, particularly for a random thing i threw together. It is very strong, and probably could benefit from aging for quite a bit, but i always drink it too quickly

Mercurius
5 gallon batch
OG: 1.129
FG: 1.020
ABV: 16%
IBU: 36
GRAIN/EXTRACT:
Munich II (I think it was Briess) --- 3 lbs (16.2%)
Castle Special B --------------------- 2 lbs (10.8%)
Briess Crystal 60 -------------------- 1 lb (5.4%)
Amber LME --------------------------- 8 lbs (43.2%)
Corn sugar ---------------------------- 3 lbs (16.2%)
Dark Candi Syrup ------------------- 1.5 lbs (8.1%)
HOPS (pellets)
Chinook ---- 1 oz ---- all of boil
Willamette -- 1 oz --- 30 min from end
YEAST: WLP 500 - trappist ale
MASH: 60 minutes at 147, 20 minutes at 155 (give or take a few degrees)
BOIL: 60 minutes. I boil down to 4 gallons then pitch a full gallon of yeast starter (included in the recipe, i just carve off 1 lb of extract for the starter)
Oaked for 3 weeks using a medium toast spiral.
Not carbonated. Served at room temp.
What do you think? Does anything jump out at you as room for improvement?