So I tried to do a Belgium Wit based seasonal beer. Below is my grain and hop bill for a 5 gal batch. To make it seasonal I added some spices during the last 15 mins of the boil. Not sure exactly what happened, but my best guess is that the figs and dates added sugar because I way over shot my gravity and ended up with a 1.080 OG. It's been in primary now a week and is still bubbling at about 8 per min. I am concerned that it won't finish out. I did do a starter of Wyeast Belgium wit, but it was my first starter so I don't know how well it's going to do. I am also a bit cold as my house is 300 years old and feels every bit of it. Carboy reads between 60 and 65. Should I try and raise the temp and if so to what? I was hopping to get more clove than banana, as that seemed better seeing how it's a winter seasonal. Also I heard some people add champagne yeast to finish higher gravity beers. Should I do that, my only concern is that it would dry it out too much and I think that some body would be fitting again seeing how it's a winter seasonal. Any advice would be awesome.
Grain
4.75 lbs Pale Malt (2 Row) Bel
4.75 lbs Wheat, Torrified
1.00 lbs Oats, Flaked
1.00 lbs White Wheat Malt
1.00 lbs. Munich Malt
Hops
0.50 ozs Hallertauer 60 mins
0.50 ozs Hallertauer 5 mins
0.50 ozs Crystal 60 mins
0.50 ozs Crystal 5 mins
Grain
4.75 lbs Pale Malt (2 Row) Bel
4.75 lbs Wheat, Torrified
1.00 lbs Oats, Flaked
1.00 lbs White Wheat Malt
1.00 lbs. Munich Malt
Hops
0.50 ozs Hallertauer 60 mins
0.50 ozs Hallertauer 5 mins
0.50 ozs Crystal 60 mins
0.50 ozs Crystal 5 mins