Substituting belgian 2 row with domestic

I am looking to make this recipe from Brewsmith. But i want to use up some of my domesitic 2 row. Its rated at about 1.6-1.9. Any ideas how i might make up for this mistake by adding a little bit of extra grain elsewhere? Thanks,

Belgian Dubbel

For 5.5 Gallons
Assuming 78% Efficiency

12 lbs. Belgian 2-Row
0.75 lb. Cara-Munich
0.25 lb. Belgian Biscuit
0.25 lb. Aromatic Malt
0.25 lb. Special B

1 lb. Belgian Dark Candi Sugar Syrup

1.375 oz. Styrian Goldings 4.2% Pellets 60 min
0.75 oz. Czech Saaz 3.4% Whole 15 min

White Labs Belgian Golden Ale WLP-570

OG: 1.078
SRM: 18
IBU: 25

If the Belgian 2-row was the only grain, it might be a concern. The main differences between Belgian 2-row and domestic are color and malt; the Special B will dominate the color and between the Munich, Biscuit and Aromatic, you're covered on malty.

+1,938. Base malt is base malt in a grist as complex as this. The more complex the grist, the less you have to worry about your base malt, as any flavors imparted by the base malt will be utterly overwhelmed by the other stuff, regardless of source.

Now if you were talking Tripel you'd have something to worry about.

Bob