Planning my triumphant return

Having not brewed in almost a year, I am finally making plans for my return-to-the-game batch. I am actually planning two brother batches, one session strength beer and one high ABV beer, using the same yeast strain.  I hope to brew one and possibly both in the first week of August, as it is my first truly free week of the summer. The plan is to brew two very exciting original Belgian hybrids, two brand new recipes that I've never done before.  Here is what we have to look forward to:

Friar Tuck Belgian Mild:
Target OG: 1.040
Target FG: 1.009
Target ABV: 4.1%
Target IBU: 13
Projected SRM: 23°L (brown)

6 lbs Maris Otter
1 lb flaked wheat
8 oz Special 'B'
4 oz Midnight Wheat (or Carafa III)

Single Infusion Mash @154°

8 oz Dark Belgian Candi Syrup

1 oz Styrian Goldings (pellet)  @First wort hop (so I can get some smooth bittering qualities as well as some late addition character)

WLP500 Trappist Ale


Belgocalifornication IPA:
Target OG: 1.075
Target FG: 1.017
Target ABV: 7.7%
Target Bitterness: 53 IBU
Projected Color: 14 °L (amber)

12 lbs Maris Otter
3 lbs flaked wheat
8 oz Special 'B'

Single Infusion Mash - 152°

8 oz Dark Belgian Candi Syrup

1 oz Columbus (pellet) @60

1 oz Amarillo (leaf) @10
1 oz Centennial (pellet) @10
1 oz Citra (leaf) @10

1 oz Amarillo (leaf) @flame out
1 oz Centennial (pellet)@flame out
1 oz Citra (leaf) @flame out

1 oz Centennial (pellet) dry-hop 14 days
1 oz Citra (leaf) dry-hop 7 days
1 oz Amarillo (leaf) dry-hop 5 days

WLP500 yeast cake from Friar Tuck Belgian Mild

I am super excited for these.  I love Belgian ales as much as I love breaking the rules, and these recipes satisfy both of those criteria.  I am also a big fan of reusing yeast as it saves a bunch of money per batch and doesn't require a starter.  More updates to come in a week or so.