Belgian Dark Strong and D2 syrup

[PhillyBrewer]

I'm looking into brewing a Belgian dark strong in the near future. I'm using the BCS recipe as a base although I'm going to scale it down to 8-9% ABV so it's ready sooner and can be quaffed more easily. I have been reviewing forum topics about the Belgian dark strong style and it seems like there are a lot of proponents for the D2 syrup. I'm not sure, but I believe the BCS recipe may have been created before D2 really became popular.

Should I just brew the BCS sans D2 or should I try to tweak it to incorporate this syrup? If the latter, any input on how the recipe could be tweaked? Here is just the grain bill for reference:

Batch Size: 6.00 Gallons
Total Grain (Lbs): 23.00
Anticipated OG: 1.103
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

15# Belgian Pilsener
1# Aromatic Malt
3# Munich Malt
1# CaraMunich Malt
1# Special B Malt
.5# Wheat Malt
.5# Melanoidin Malt
1# Cane Sugar

[San_Diego_Matt]

I think the BCS recipe calls for 2lbs of corn sugar and when I asked this same question people suggested I swap out the 2lbs of D2 I have for the 2lbs of corn sugar the recipe calls for.

If I were you I'd probably back off on the base malt a bit to lower the gravity and still use the D2.

[PhillyBrewer]

Thanks Matt. Hmm. Perhaps I transcribed the grain bill incorrectly. Would you mind linking me to your forum discussion?

[San_Diego_Matt]

It was more of a "what can I brew with Candi Syrup" thread than an Belgian dark strong thread, but here you go:

viewtopic.php?f=7&t=19608

[PhillyBrewer]

Here's a comment from the man himself:

Some folks have just dumped in the d2 syrup with that recipe and it turned out fine. You might try cutting back on the special B if you want to adjust.

[Quin]

Here's a comment from the man himself:

Some folks have just dumped in the d2 syrup with that recipe and it turned out fine. You might try cutting back on the special B if you want to adjust.

+1. I halved the amount of Special B and Caramunich and used D2 instead of cane sugar.

[PhillyBrewer]

So this?

15# Belgian Pilsener
1# Aromatic Malt
3# Munich Malt
1# CaraMunich Malt
.5# Special B Malt
.5# Wheat Malt
.5# Melanoidin Malt
1# D2 syrup

And then whatever adjustments to the base malt I want to do to bring down the OG?

How'd it turn out, Quin?

[Quin]

I brewed it about a year ago. It's been in cold storage since it was kegged. As far as I remember, it had a good balance between malt and alcohol. Mine had an orange ester like orange liqueur. I'll have to taste it again to see how it's doing.