Coincidentally I"m about to brew my first chimay red dubbel. As this is my first attempt with the recipe and yeast, I have little idea of how it will turn out. But I thought I'd bounce the recipe off if anyone can supply some advice.
3 gal
Maris Otter 6.7 lbs
Cara Munich 5 oz
Aromatic 2 oz
Chocolate malt 1 oz
Caramelized sugar 10oz
Styrian Golding Pellets at 60 minutes .8 oz and 30 minutes .3 oz
WL trappist ale.
60F ambient fermentation (I also have 70F available but it seems wrong)
I didn't create this recipe but I trusted it even though the grain doesn't seem right now that I'm actually reading it. Because the grains seem too complicated and not belgian or german.
Maybe one day I will be able to even fathom the quad but today I'm all about the dub.
Definitely don't want to use Maris Otter for a dubbel, it will make it toasty which isn't really a flavor you're going for and will clash. Use pils instead.
Otherwise, the recipe looks very good so long as your caramelized sugar is fairly dark. You are going to want a fairly prominent raisin flavor in there. Trust me, I've made lighter dubbels and it just doesn't work. You want a good candi syrup around 90 SRM.