Dubbel Recipe Critique

So I am new to brewing, this will be my third beer, first time making my own recipe. This is a recipe I put together on Beer Alchemy after looking at a few dubbel recipes and was hoping to brew tomorrow. Just looking for any advice or critiques from anyone thats made a dubbel before. Im aiming for a trappist style ale.

.75 Lbs Belgian Crystal 20
.75 Lbs CaraMunich II
.50 Lbs Special B
6.6 Lbs Briess Plisner LME
1.0 Lbs Candi Sugar (Amber)


1 oz German Hallertauer Hersbrucker 60 Min
.25 oz Slovenian Styrian Goldings 60 Min
.50 oz Slovenian Styrian Goldings 15 Min
.25 oz Slovenian Styrian Goldings 1 Min

Wyeast 3787-Trappist High Gravity


Predicted
OG 1.063 FG 1.010
IBU 19.2 SRM 19
ABV 7.0

Go easier on the hops. Let the signature flavors come from the yeast. Most of the excellent Dubbels on the market sport one bittering addition. A few have a bit of noble hops flavor, but IIRC none of the Trappists use flavor/aroma hops additions.

Also go easy on the specialty malts. I'd seriously consider deleting either the Crystal 20 or Caramunich. Both is overkill.

Cheers!

Bob

In addition to what NQ3X suggested, maybe add some Aromatic? Here's a couple threads that might have some good info.

Dubbel thread 1
Dubbel thread 2

When I last made my Dubble (it is awesome, by the way), I used a bottle of dark Belgian candi syrup. I think I used D2, not quite sure though. Either way, I would consider using a bottle of that (1.5Lb) as opposed the amber candi sugar that you have.

Also, I just had a bittering hops addition of saaz. So, no need for all those hops.