Help me convert my Belgian Dark Strong grain bill into a Dubbel
I bought the ingredients to brew a dark strong, but I no longer want to wait 6+ months to drink and gift it. I've only brewed lighter Belgians to this point, so I figured I should try a smaller dark Belgian before going hog wild...
Here is what I had lined up:
10.00 lb Belgian Pilsner (2 Row)
5.00 lb Vienna Malt
1.00 lb Aromatic Malt
1.00 lb Caramunich Malt
0.50 lb Wheat, Torrified
0.50 lb Wheat, Flaked
0.50 lb Melanoiden Malt
0.50 lb Special B Malt
1.00 lb D2 Candi Syrup
I will be bittering with Saaz or EKG.
Yeast: WLP550 Belgian Ale and/or WLP500 Trappist Ale.
Any suggestions on what to scale back or omit? Thanks