Winter Seasonal Beer Xmas in Belgium (Credit to Poohbah58)

All credit to Poohbah58 on this one. I just modified it slightly for my taste and to make it a minimash recipe since I'm not an all grain guy. Kegged it this week and plan to taste it again in about a month. It was phenomenal out of secondary.

Belgian Dubbel

Batch Size: ~5.00 gal
Boil Size: ~6.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00

Ingredients:
2.0 oz Biscuit 1%
2.0 oz Aromatic Malt 1%
4.0 oz Special B 1%
8.0 oz Wheat 3%
8.0 oz Carapils 3%
1.0 lb Candi Syrup (Amber) 8%
1.0 lb Candi Syrup (Dark) 8%
9.0 lb Light LME 76%
0.66 oz Styrian Golding 2.75% (60 min)
0.83 oz Spalt 3% (15 min)
0.25 oz Cardamom (5 min)
1.00 oz Sweet Orange Peel (5 min)
0.03 oz Grains of Paradise (5 min)
1.00 oz Candied Ginger (0 min)
2.50 oz Zante Currants (0 min)
3.0 whole Cloves (0 min)
0.50 tsp Coriander Seed, crushed (Secondary 14.0 days)
1.00 oz Ginger, Candied (Secondary 14.0 days)
2.50 oz Zante Currants (Secondary 14.0 days)
2.00 Madagascar Vanilla Bean (Secondary 14.0 days)
1 Pkgs Belgian Ale (Wyeast Labs #1214) (Chimay)

Beer Profile:
Est Original Gravity: 1.079 SG
Est Final Gravity (after 2ndary): 1.008 SG
Estimated Alcohol by Vol: 9.5 %

Mini Mash:
60 min @ 155F, 4 Qt H20
Sparge @ 170F, 1 Qt H20

Notes: Pitched yeast at 70F, rose to 74 for primary. Secondary at 70F. Kegged and held at 45F for one month.

Finally got to try it! It's amazing. Clove, vanilla, really mild ginger, cardamom and coriander. It turned out even better than I thought it would. I may go with one more vanilla bean next time.

After the last round of currants in secondary, it finished at 1.010 SG.

This is going to be a huge hit over Christmas.

Glad to hear it turned out well. I was debating on how much vanilla to add in mine, I"ll take your advice and go with higher amount.

Matt