Trappist Dubbel AG

[Theo24]

Hello to all the members.
I am going to brew my first Belgian style beer and i have chosen the Dubbel style. Here is a recipe i have planned and i would like to hear your comments and suggestions:

Malts
Dingemans Pilsen (2.7EBC) / 75.8% (5kg)
Aromatic Malt (Dingemans) (50,0 EBC) / 7.6% (0,50kg)
Biscuit (Dingemans) (55,0 EBC) / 7,6% (0,50kg)
Caravienna Malt (Dingemans) (50,0 EBC) / 7,6% (0,50kg)
Special B (Dingemans) (300,0 EBC) / 1,5% (0,10kg)

Hops
Goldings, East Kent [5,50 %] - Boil 60,0 min / 25gr
Saaz [3,75 %] - Boil 15,0 min / 20gr

Yeast
Trappist Ale (White Labs #WLP500)

Est Original Gravity: 1,069 SG
Est Final Gravity: 1,017 SG
Estimated Alcohol by Vol: 6,9
Bitterness: 17,0 IBUs
Est Color: 25,9 EBC

I plan not to use any candi sugar, to give the beer more body and depth.
What do you think?
Is it going to be a nice beer?
Thanks!

 

[Calder]

One reason for the sugar is to dry it out and lower the FG. That is the Belgian style. You can use plain table sugar in place of candi sugar.

Mash low, and ferment high.

The yeast is the star of this beer, make sure you can control and raise the ferment temperature.