So, first, thanks for all the advice guys. I guess I just couldn't stand the idea of a big beer like this finishing at 1024-1026, so i switched it up a bit.
I used the basic malt-bill for Jamil's Dubbel, and scaled it up/tweaked a bit to make it bigger and a bit darker.
Amt Name Type # %/IBU
13 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 66.7 %
2 lbs Munich Malt (9.0 SRM) Grain 2 10.3 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3 5.1 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 4 3.8 %
12.0 oz Special B Malt (180.0 SRM) Grain 5 3.8 %
1 lbs Candi Syrup D-90 (90.0 SRM) Sugar 6 5.1 %
1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 7 5.1 %
2.00 oz Hallertauer [4.80 %] - Boil 65.0 min Hop 8 25.9 IBUs
0.50 oz Tettnang [4.50 %] - Boil 65.0 min Hop 9 6.1 IBUs
1.50 g Seeds of Paradise (Boil 15.0 mins) Spice 10 -
1.50 g Seeds of Paradise (Boil 5.0 mins) Spice 11 -
1.0 pkg Trappist Ale (White Labs #WLP500) 2L Starter Stir Plate
Beersmith Estimated 1097 - I only got 1093, so my efficiency was off a bit (though I had expected this and set the target a bit high)
After 12 days I am at 1012. temperature was 64-67 during initial fermentation, then I've ramped up a degree per day such that it is now finishing up at 74F. Substantial blowoff, actually, my blowoff container formed a yeast cake!
Still hoping it comes down a few points (Beersmith forecasts 1009), as I am terrified of making cloying belgians, but i suspect it would be OK where it is. No off-flavors noted in the gravity sample. Smells like chimay.
Still has the fairly complex malt bill, but with a drier finish than Jamil's Recipe. Added the Grains of Paradise to give a little hint of spice complexity. Didn't really taste them in the gravity sample.