VF 28 Belgian Dubbel

Just before Christmas we wanted to brew something different, something special so we decided to brew a 50lt batch of Belian Dubbel. We bottled it in some 750ml sparkling wine bottles and it is currently cellaring down in the south east, until such time as we cannot help ourselves anymore. Should be lovely by the start of winter! Malt bill Pale Malt 13.75kg 63% Wheat Malt 1.25kg 6.4% Aromatic Malt 1.3kg 6.7% Caramunich 600g 3.4% Caravienna (crystal) 600g 3.4% Secial B 600g 3.4% Biscuit 600g 3.4% Dark Candi Sugar (syrup) 100g Dried Plums 400g Hop shedule Boil time 70 min At the boil -- 120g Styrian Goldings @ 70min 100g Dark Candi Sugar @ 60min 100g Northern Brewer @ 35min 400g Dried Plums @ 5min Wyeast 3787 Trappist High Gravity Fermentation: Start at 18deg C for 5 - 7 days Secondary: (after racking) cold condition for 2 weeks Original Gravity 1056 Final Gravity 1012 Alc /Vol 6.4%