Planning to do a dubbel soon, recipe is similar to yours except instead of caramunich i'm using some belgian aromatic and also different hops (Styrian Goldings and Herbsucker). Also using a little bit of dark candi sugar syrup, and simply table sugar. I'm normally not a fan of using candi sugars due to the expense either, especially for light/clear when I think table sugar will do the job, but I've heard that the dark syrup is actually legit, I think Jamil Z talks about it in his Brewing Classic Styles book, which i loosely based the recipe off. The 1214 is Chimay's yeast i believe which should be pretty good, I'm using the 1762 which is allegedly the Rochefort strain. I'm planning to pitch at about 64 degrees, and ferment it at that for a couple days, then try and ramp up the temperature to about 72 or so. I currently have a Tripel on that same schedule so we'll see how that works. Since i don't have a secondary I plan on letting it sit in the fermenter for a month, then bottling and aging it for a longggg time.