I'm about to brew a Dubbel that I'd like to be somewhat like Westmalle's. Below is the ingredients I have, any suggestions? What about mash temp, fermentation temp etc?
3lbs Pilsner DME
5lbs Pale Malt
1lb Belgian Aromatic Malt
1lb Belgian Special B
2oz Debittered Black Malt
1lb D-90 Candi Syrup
1oz Tettnang Hops
1oz Styrian Goldings Hops
0.5oz Saaz Hops
Wyeast 3787 (4L Starter)
3lbs Pilsner DME
5lbs Pale Malt
1lb Belgian Aromatic Malt
1lb Belgian Special B
2oz Debittered Black Malt
1lb D-90 Candi Syrup
1oz Tettnang Hops
1oz Styrian Goldings Hops
0.5oz Saaz Hops
Wyeast 3787 (4L Starter)
