Belgian Dark Strong and D2 syrup

[LC123]

Just by reading Brew like a Monk, I would recommend going simpler. When you see a super complex beer like rochefort is only pilsner, wheat, dark sugar, and white sugar, you realize you don't need the kitchen sink to make it great.

Pils, wheat, dark sugar, white sugar. Think about it.

[Billy Klubb]

in mine, i did 3 feedings. one of light brown sugar, one of the dark syrup, and one of the D2. I also added a little sweet orange peel & coriander last 5 minutes with a little molasses.

[telejunkie]

I've got a BDSA in 2ndary but got a growler sample since I didn't take into account additions for final wort volume. The growler sample tasted excellent at two months. Recipe was Pils, Munich, Aromatic & Carafa Special.
Just like the poster above me, I did 3 additions, 1.5# brown sugar @ day 3 w/a shot of O2 as well, 1.5# amber syrup @ day 5, 2# D2 @ day 7. I fermented in an open bucket fermenter and after each addition the fermenter spewed off krausen...man that was a mess to clean up at the end of primary, but I think it will be well worth it when all is said & done.
The growler had a beautiful cognac-esque taste to it. Estimated og was 1132, at racking it was 1024 and it's still slowly fermenting in 2ndary.

[luckydevil]

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

Just FYI... I brewed the original recipe from BCS (with one minor change) and it was pretty damn drinkable by two months. So while it will probably be better a year from now, don't think it's undrinkable sooner

The one change I made was trading out half of the cane sugar for D2, just because that's the amount I had sitting around.