I'm planning to brew my 2nd rendition of a Trappist Quad in a few days and am looking for critiques of my planned recipe, especially with regards to the sugars:
targeting 5.5 gallons into fermenter
12 lbs (68%) Weyerman Pilsner malt (it's what I have on hand in bulk)
3 lbs. (17%) Munich malt
12 oz (4%) Special B
1 lb Candi Syrup 180L
1 lb of yet undecided sugar... Brown? Turbinado? Molasses?
Northern Brewer or Hallertau at 60 min to 30 IBU
Hallertau or Styrian Golding hops at flameout
For the yeast I plan to use slurry from the Imperial Monastic (wlp500) that is currently fermenting a trappist single.
I appreciate any feedback