How to Brew the UNDERAPPRECIATED and DELICIOUS BELGIAN BRUNE (Brown) Style!

Belgian Brune (Brown Ale) is an underappreciated and often overlooked style of Belgian beer. Although it is similar to a Dubbel, it is not the same thing and shouldn't be made the same way. last year I tried to brew one of these and messed it up, so now I'm coming back for redemption!
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Recipe on Brewfather: share.brewfather.app/tvNENCa6rPdCRm

Recipe for 5 gallons (19 L) , your efficiency may vary:

"Gnome-ish"

8.4% ABV 22 IBU

12 lb Dingemans Belgian Pilsner Malt (77.4%)
1 lb Dingemans Cara 8 (6.5%)
0.5 lb Chocolate Malt (3.2%)
2 lb Simplicity Candi Syrup (12.9%)

Mash:
Two step Hochkurz Mash:
-146 F (63 C) for 30 min
-158 F (70 C) for 30 min

Water (ppm): Ca: 60, Mg 6, Na 0, Cl 79, SO4 62, HCO3 0
Add to 8 gal (30 L) RO water: 2g Gypsum, 2g Epsom, 5g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min boil:
60 - 1.5 oz (42g) Saaz (3.8% AA) (17 IBU)
10 min - Add 1 oz (28g) Styrian Goldings (3.6% AA) (4 IBU)

OG: 1.068

Yeast: Imperial B45 Gnome

Ferment for 1-2 weeks, pitching at 65 F (18 C) and allowing to free rise no higher than 82 F (28 C), Allow to condition for another 1-2 weeks as appropriate.

FG: 1.004
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0:00 Intro and welcome
0:33 Beer description and approach
3:07 Recipe
6:32 Brew day
9:12 Fermentation plan
15:02 Fermentation follow-up
15:40 Pour and tasting notes
21:22 Potential improvements
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