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I shared a bottle of this last night at the monthly meeting. There may be a full review forthcoming from CartoonCod - feel free to post it in this thread if you like, Adam.

20L batch

Grains

5.0kg Pils
0.45kg Caramunich
0.45kg Special B
0.45kg Munich
0.45kg Dark Belgian Candi Sugar (used the solid stuff from Noble Grape)

Hops

40g Tettnanger (4.5% AA) 60mins

Yeast

Wyeast 1214 Belgian Abbey Ale (no starter)

Infusion mash @ 66C for 75mins (with 15L)
Batch Sparge @ 76C (20L)

75min boil, candi sugar added with 10mins remaining.

It was in primary for 10 days and secondary for close to 50 (didn't write down the exact bottling date). I aimed for 2.4 volumes of carbonation with corn sugar.

Stats:

OG: 1.077
FG: 1.009
ABV: 9.0%
IBU: ~20
SRM: ~33

I adapted this from a recipe found online. I doubled the specialty grains and halved the sugar from that recipe. I am pretty happy with the results. The consensus last night (and I agree) was that there is too much banana, especially in the aroma. Apart from that I think it is a fairly good representation of the style. It is certainly my favourite of my beers to date. Thanks for the comments from everybody last night, hope you enjoyed it!

Here you go.
Aroma: A bit heavy on the banana esters, but there is lots of other fruity complexity. There is a nice background maltiness and a bit of higher alcohols.
Appearance: Slightly cloudy, dark amber - brown colour with a light-tan head that is not quite long lasting, but definitely lingers for a while.
Flavour: Complex. Lots of fruity esters (raisins, dark fruit) and complex fermentation character, with a moderate amount of rich maltiness for the style and just a hint of roastiness. Low hops. There is an warming alcohol bitterness (solventy) in the finish.
Mouthfeel: Medium mouthfeel, has got lots of carbonation, but a bit low for the style. There is an alcohol astringency in the finish.
Overall: Very nice complex beer. I think the recipe works really well together, but maybe this could be considered a Belgian Strong Dark Ale because it is quite big. I recommend some work on the fermentation. Reading your notes you said you didn't use a starter, this would probably help along with oxygenation of the wort prior to pitching and maybe some yeast nutrients?

Thanks for the review!

I had never made a starter at the time that I brewed this beer. It always seemed complicated and scary to me. Now that I have done it once I would definitely make a starter if I brew this beer again. I oxygenate with a whisk for now which is probably not very effective. I have never used yeast nutrients but I will look into this.

I also agree that it probably fits better under Belgian dark strong as is. I brewed less beer than intended on brew day which resulted in higher gravity than intended.

When I looked back at my notes I was surprised that I only aimed for 2.4 volumes. The whole reason that I bought my corker and collected heavy bottles was so that I could carbonate more highly. Maybe I was playing it safe for the first batch, I don't know. In any case I would aim for something closer to 3.0 volumes next time.

What temperature did you ferment at?

It is not in my notes but I did the primary on the main floor of my house which was probably around 17C in the fall and the secondary in my basement which was probably around 13C. I didn't watch the temperature too closely when it was in primary and I just have a stick-on thermometer whose accuracy I doubt anyways.