Looks most like a Dubbel to me... Hops are a bit off though.
From BJCP guide:
Ingredients: Belgian yeast strains prone to production of
higher alcohols, esters, and phenolics are commonly used.
Water can be soft to hard. Impression of complex grain bill,
although traditional versions are typically Belgian Pils malt
with caramelized sugar syrup or other unrefined sugars providing
much of the character. Homebrewers may use Belgian
Pils or pale base malt, Munich-type malts for maltiness, Special
B for raisin flavors, CaraVienne or CaraMunich for dried
fruit flavors, other specialty grains for character. Dark caramelized
sugar syrup or sugars for color and rum-raisin flavors.
Noble-type, English-type or Styrian Goldings hops
commonly used. No spices are traditionally used, although
restrained use is allowable.
