The biggest issue right now is not knowing the recipe the OP wants to adjust to a lower ABV. Is is a Belgian Dubbel thats 'traditional' in its approach with only Pilsner/simple sugar/medium dark candi sugar. Or is it a Belgian Dubbel with specialty malts like special B for color and simple sugar for ABV/Dryness?
Here's the recipe. Note that the ABV is 7.5% and that does not include the sugars from the figs.
Recipe Specifications
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Boil Size: 8.38 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.074 SG
Estimated Color: 17.2 SRM
Estimated IBU: 22.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
3.80 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
3.40 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.30 ml Lactic Acid (Mash 60.0 mins) Water Agent 3 -
0.80 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
9 lbs 8.9 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 5 61.5 %
4 lbs 12.5 oz Munich II (Weyermann) (8.5 SRM) Grain 6 30.8 %
9.6 oz Aromatic Malt (26.0 SRM) Grain 7 3.8 %
4.8 oz Pale Chocolate (250.0 SRM) Grain 8 1.9 %
4.8 oz Special B Malt (180.0 SRM) Grain 9 1.9 %
1.22 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 10 18.6 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 11 -
1.50 lb Carmelized Figs (Boil 10.0 mins) Flavor 12 -
1.22 oz Styrian Goldings [5.40 %] - Boil 1.0 min Hop 13 0.8 IBUs
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [12 Yeast 14 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 15 -
3.00 lb Fig Puree (Primary 2.0 days) Flavor 16 -
Mash Schedule:
122 for 30 minutes
151 for 30 minutes
Mash out at 168
Notes:
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Base recipe taken from here:
https://www.homebrewtalk.com/f12/fig-belgian-dubbel-recipe-thoughts-suggestions-352169/
Night before brewing:
Remove both containers of figs from freezer and put in refrigerator
Add 1.5 pounds of figs with 10 minutes remaining in boil.
FIG PREPARATION:
Divide the figs into 2 groups on 2 separate cookie sheets (with sides). One 1.5 pound of whole fige and one ~3 pound bag of pureed figs. I baked all of them at 170 degrees for about 3 hours. I sanitized a tupperware container and put the 1.5 pounds whole figs in it.
Put both containers into the freezer immediately.
Fig puree:
3 lbs of fig puree to be added after the initial fermentation has dropped off (2-3 days) for use in secondary fermentor for a 7 days. Thaw puree in microwave to pitching temp.
Ferment at 65 degrees and use a starter.