So here is the 5 gallon recipe for the BDSA and RIS that I would use D-240 in. I use BIAB (Brewers Edge Mash and Boil) and the process for each one is pretty similar, but thinking the flavors would be a bit different. Just looking to add a different dimension of flavor. A bit of depth. Also thinking about doing a barrel age (with an actual 5 gallon bourbon barrel) on both of these once I get the base recipe tasting right.
BDSA (Modified from HBS Recipe)
OG: 1.100 FG: 1.016
Fermentables
14 lb German - Pilsner
1 lb German - CaraMunich III
8 oz Belgian - Biscuit
5 oz Belgian - Aromatic
4 oz Belgian - Special B
3 oz Belgian - Chocolate
1 lb Candi Syrup - Belgian Candi Syrup - D-240
1 lb Belgian Candi Sugar - Amber/Brown (60L)
Hops
1.25 oz Northern Brewer @ 60 Minutes
Yeast
2 Liter Starter of Omega Yeast 028 Belgian Ale W
Mash 150 for 60-90 Minutes with 1.3 wtr/grn, fly sparge with 3 gallons of water (squeeze the bag), Boil for 120 minutes, Ferment at 64 and ramp 1 degree every day. Before Active Fermentation ends, D-Rest for 2 days. Once final SG has been reached, Cold Crash (30 degrees) for a couple days and then add the gelatin finings. Bottle and wait for 6 months before tasting.
RIS (Modified from HBS Recipe)
OG: 1.131 FG: 1.030
15.5 lb American - Pale Ale
5 lb American - Munich - Light 10L
1 lb American - Caramel / Crystal 60L
1 lb American - Chocolate
1 lb American - Roasted Barley
1 lb American - Black Malt
1 lb Candi Syrup - Belgian Candi Syrup - D-240
Hop
0.5 oz Admiral at 90 Minutes
Yeast
2 Liter Starter US-05
Mash at 150 for 60-90 Minutes with 1.3 ratio of wtr/grn, fly sparge with 3 gallons of water (squeeze the bag), Boil for 120 minutes, Ferment at 64 and ramp up to 72 over 10 days. Before active fermentation is complete, D-Rest for a couple days and then cold crash for a couple days before adding gelatin. Bottle a few days after that and wait 6 months to taste test.
I should mention that I've already brewed the RIS before and it turned out great (albeit without the D-240 in it). Most difficult brew that I've done (mainly due to equipment issues), but definitely the best beer I've ever made and one of the best stouts (home brew or commercial) that I've ever tasted. Yeast died on me around 12.5% abv, not sure what to do about that. But given the taste and mouthfeel were right on, not sure I need to do anything.