Thank you all for the replies, the beer is jamil's duvel clone recipe, i pitched low at around 60F ,was targeting 64 but over cooled my wort, aerated with pure o2, pitched a starter i stepped up, let the ferment warm to 64F held for 48 hours, the krausen fell at around the 48 hour mark also. then i started ramping the temps 2 degrees per day until i hit 80F, i held it at 80F for about a week, the FG stopped at 1012 (which is part of the problem) and i got some o2 in he fermenter during cold crashing. I really dont know what happened to cause it to taste this alcoholic and hot there is nothing in this beer that resembles a belgian golden strong let alone duvel, the whole process i took as much care as possible following the recipe and temperture controlled fermentation, above and beyond for cleaning/sanitation
oh yeah i mashed at 149F for 2 hours by the end of the 2 hours it was at arounf 146-147F, 90 minute boil, mash ph was 5.4, i used brun water and my base water was distilled and i added gypsum and calcium chloride to match the yellow balanced profile, i used 5oz of acid malt to help adjust mash ph..all in all i feel i did everything right but the beer is horrible so its hard to figure out where i went wrong with the process thank you i hope i can diagnose what i did wrong cause this is not the first time i screwed up a duvel clone