Oak Aged Belgian Dubbel

After tasting an oak aged Belgian Dubbel at a local brewery I had to try my hand at making it.
This is my first Belgian Strong Ale so any comments would be appreciated.

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Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.096 SG
Estimated FG: 1.019 SG
Estimated Color: 28.4 SRM
Estimated IBU: 36.5 IBU
Estimated Alcohol by Vol: 7.88%
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 66.67 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.17 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.17 %
3.00 oz Hallertauer [4.80 %] (60 min) Hops 36.5 IBU
1.00 oz Fuggles [4.50 %] (10 min) (Aroma Hop-SteeHops -
2.00 oz Oak Chips (Secondary 10.0 days) Misc
3.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

Notes:
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Steep grains at 150F for 30 min.
Soak oak chips in bourbon until needed.
Add oak chips to secondary fermenter 10 days before bottling.

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Where did you get this recipe? Have you tried it yet?

any info on this recipe?

I happen to have a belgian dubbel in secondary and some french oak chips as well. Maybe i should throw some into half the batch and leave it another 10 days or so??

Hmm oaked Belgian. Not sure how I feel about this. Ahh who am i kidding im sure it awesome

How did this turn out?

Would really like to know how this turned out...

from experience, this appears to be too much oak. I would have used 1.5 oz of oak maximum, and used medium toast oak cubes.

2 oz of chips is going to taste like plywood.

Any update on this? I wouldn't think 2 oz is too much. Especially if it was only in the secondary 10 days.

Ive used oak .5oz for a third of a batch 1.7 gal.For an amber this was perfect,for high alcohol i would think a little more like this would be pretty decent. I also did 5 days dryhopped in primary so..