Review my Dubbel

[Hayden512]

11 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 74.8 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 2 9.8 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 4.9 %
5.0 oz Special B Malt (180.0 SRM) Grain 4 2.0 %
5.0 oz Honey Malt (25.0 SRM) Grain 5 2.0 %
16.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 6 6.5 %
1.00 oz Saaz [3.75 %] - Boil 60.0 min Hop 7 13.9 IBUs
1.00 oz Saaz [3.75 %] - Boil 15.0 min Hop 8 6.9 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 9 -

2-3L starter
Mash at 156
90 minute boil
Ferment at 66-68

 

[WestMichBrewer]

11 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 74.8 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 2 9.8 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 4.9 %
5.0 oz Special B Malt (180.0 SRM) Grain 4 2.0 %
5.0 oz Honey Malt (25.0 SRM) Grain 5 2.0 %
16.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 6 6.5 %
1.00 oz Saaz [3.75 %] - Boil 60.0 min Hop 7 13.9 IBUs
1.00 oz Saaz [3.75 %] - Boil 15.0 min Hop 8 6.9 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 9 -

2-3L starter
Mash at 156
90 minute boil
Ferment at 66-68

Send me a bottle...

 

[secondbase]

I would personally back down on the crystal malts a little and lower the mash temp to around 148-150. With all those crystal malts and the high mash temp, this beer will finish very sweet.
Your fermentation temp looks good if you are after a more restrained ester profile fermenting completely in the mid 60's. I personally love this yeast in the upper 60's to start, finishing in the mid 70's. Highly recommend a blowoff for this yeast. The most violent fermentation I have ever seen is when I use this strain.