Originally Posted by JuanMoore
"Correct" carbonation levels are purely subjective, which is why there are so many different suggestions. Remember, they are all just that, suggestions. Carb it however you think it will taste best.
This is true to an extent, but traditionally, Dubbels are highly carbed.
I think the book is the most correct. I would go no higher than maybe 3.3 if you're just using regular bottles (give yourself a safety margin for bottle bombs), but up to 4.0 if you're using the thick Belgian ones (or the tall 500ml German hefeweizen bottles, or even champagne bottles).