Recipe Type: All Grain
Yeast: WY-1214
Yeast Starter: 2000mL
Batch Size (Gallons): 5
Original Gravity: 1.075
Final Gravity: 1.012
IBU: 22
Boiling Time (Minutes): 90
Color: 22.6
Primary Fermentation (# of Days & Temp): 14 Days (64-72F)
Additional Fermentation: 28 Days (40F)
Secondary Fermentation (# of Days & Temp): 14 Days (66F)
Tasting Notes: Perfect cold winter day brew. Spices (especially the ginger) shine!

Gonna brew this up again this wekend. Did it last year and it was a big hit so I thought I would post. A few changes from last year:
Using a Chimay yeast cake in lieu of the Unibroue yeast. Adding a little more orange peel and cutting the ginger a bit.
Based on my stock I'm using Victory in lieu of Biscuit and Cara20 in lieu Caramunich(47). Also replacing Turbinado with more Candi Syrup.
This was a real good beer last year. It did not last too far past the holidays.
It's low in bittering to let the spices shine thru. It would probably make a damn fine dubbel on it's own without the spices!

Xmas in Belgium
Belgian Dubbel

Batch Size: 5.00 gal
Boil Size: 6.00 gal
Boil Time: 75 min
Brewhouse Efficiency: 75.00

Ingredients:
9 lbs Pilsen (1.8 SRM) 72.00 %
8.0 oz Cara 20 (23.0 SRM) 4.00 %
8.0 oz Wheat Malt (2.2 SRM) 4.00 %
4.0 oz Special B (148.0 SRM) 2.00 %
2.0 oz Aromatic Malt (19.0 SRM) 1.00 %
2.0 oz Victory Malt (28.0 SRM) 1.00 %
1 lbs 4.0 oz Amber Candi Syrup (45.0 SRM) 10.00 %
12.0 oz Dark Candi Syrup (180.0 SRM) 6.00 %
0.33 oz Styrian Goldings [2.50 %] (90 min) (Mash Hop) 0.7 IBU
0.33 oz Styrian Goldings [3.00 %] (90 min) (FW Hop) 3.4 IBU
0.83 oz Spalt [5.60 %] (60 min) 17.9 IBU
0.13 oz Grains Of Paradise, Crushed (Boil 5.0 min)
0.25 oz Cardamom, Crushed (Boil 5.0 min)
1.00 oz Sweet Orange Peel, Crushed (Boil 5.0 min)
1.33 oz Ginger, Candied (Boil 0.0 min)
2.50 oz Zante Currants (Boil 0.0 min)
0.50 tsp Coriander Seed, Whole (Secondary 14.0 days)
1.33 oz Ginger, Candied (Secondary 14.0 days)
2.50 oz Zante Currants (Secondary 14.0 days)
1.00 Madagascar Vanilla Bean (Secondary 14.0 days)
1.00 Madagascar Vanilla Bean (Secondary 3.0 days) (If needed)
1 Pkgs Belgian Ale (Wyeast Labs #1214) (Chimay)

Beer Profile:
Est Original Gravity: 1.071 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.97 %
Bitterness: 22.0 IBU
Est Color: 22.6 SRM

Mash:
10 min Dough In @131F
75 min Saacrification @149F
10 min Mash Out @168F

Notes:
Pitch yeast at 64F and let rise to mid 70's.