Belgian Dubbel

[KVP]

I have two recipes below.
What do you all think, go with the first or second, as is, or do you have a better recipe?


Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 13.24
Anticipated OG: 1.072 Plato: 17.40
Anticipated SRM: 18.4
Anticipated IBU: 19.0
Brewhouse Efficiency: 83 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.0 5.96 lbs. Aromatic Malt Belgium 1.036 25
8.2 1.08 lbs. Cara-Pils Dextrine Malt 1.033 2
16.4 2.17 lbs. Crystal 20L America 1.035 20
12.3 1.63 lbs. Biscuit Malt Belgium 1.035 24
18.1 2.40 lbs. Candy Sugar 1.047 0

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Styrian Goldings Pellet 5.25 11.7 60 min.
0.60 oz. Styrian Goldings Pellet 5.25 7.3 35 min.
0.90 oz. Strisselspalt Pellet 4.00 0.0 0 min.

Add candy sugar at beginning of boil (boil for 75 mins.)

===================================================
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Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.59
Anticipated OG: 1.067 Plato: 16.33
Anticipated SRM: 13.9
Anticipated IBU: 18.9
Brewhouse Efficiency: 83 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.5 7.36 lbs. Pale Malt(2-row) Belgium 1.037 3
29.2 3.68 lbs. Pilsener Belgium 1.037 2
1.8 0.23 lbs. CaraMunich Malt Belgium 1.033 75
1.8 0.23 lbs. Special B Malt Belgian 1.030 120
8.7 1.09 lbs. Candi Sugar (amber) Generic 1.046 75

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.09 oz. Hallertauer Pellet 4.00 16.5 60 min.
1.09 oz. Czech Saaz Pellet 3.50 2.4 1 min.

Yeast
-----
White Labs WLP530 Abbey Ale

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

 

[LLBeanJ]

Perhaps I'm missing something, but it sure looks to me that the first recipe has no base malt, so conversion is going to be an issue. Wayyyyyyy too much Aromatic and crystal. This recipe is not what you want.

The second recipe looks to be much better. I'd prolly do dark candi syrup rather than the amber sugar, though. And with the Pilsner malt, I'd recommend a 90 min boil. Beyond that, it should resemble a Dubbel, I would think.

Edit: Here's a La Trappe Dubbel clone recipe that might offer some additional guidance.