Originally Posted by deuce40
Thanks for the grammar lesson next time I'll title the thread "post useless information here."
It's not useless, nor is it a simple grammar lesson. bknifefight is right - you don't say "Germany Hefeweizen", nor should you say "Belgium Dubbel".
Kudos to you for asking for help - a wise man takes all that is offered (and help that applies, like this does).
As for the beer... I agree that you should start it in the mid 60s, then ramp it up as fermentation continues. You may want to heat the beer towards the end to get the last few attenuation points. Mid to even upper 70s is not unheard of... but don't let it get that hot in the early stages of fermentation.
Most Belgian yeast strands (such as WP530, 510, 545) will give you raisin flavors.