Wamser Dubbel

[Wamser]

Hi...

What do you say of this recipe

I don't make a Dubbel if I don't have a feedback of you(s)...I have need of this beer...but I have very dificulty...the malt is good? the hops a copy of: http://www.hobbybrouwen.nl/forum/index.php/topic,4991.msg50210.html#msg50210
are another yeast dry?

I love Westmalle Dubbel (but here cost is UR$ 20,00)

well...help me!

Batch Size: 10,00 L
Brewhouse Efficiency: 60,00%
Est Original Gravity: 1,063 SG
Est Final Gravity: 1,013 SG
Estimated Alcohol by Vol: 6,43%
Bitterness: 23,5 IBU
Est Color: 25,3 SRM

Fermentables
3,00 kg Pilsner (Weyermann) (1,7 SRM)                 Grain 89,55 %
0,25 kg Caraaroma (Weyermann) (178,0 SRM)        Grain 7,46 %
0,10 kg Chocolate Rye (Weyermann) (245,0 SRM)   Grain 2,99 %

Hops
10,00 gm Styrian Goldings [5,40 %] (60 min) Hops 14,7 IBU
10,00 gm Saaz [4,00 %] (30 min) Hops 8,4 IBU
8,00 gm Tettnang [4,50 %] (1 min) Hops 0,4 IBU

Yeast
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale

 
Strength Netherlands

[RobinB]

I think adding some sugar (5-10%) will add to the drinkability and relative dry-ness of the Westmalle dubbel (compared to other dubbels).
Is the cara-aroma a crystal malt? If yes, ok, in no i'd use a dark crystal malt instead, also around 5%.
The chocolate malt (preferably de-bittered) is only for coloring, use half as much.

If you still lack color, use dark candi-sugar or karamel syrup to compensate if you want. However taste is more important than color, so don't worry if it's a little bit too light.

For yeast use only the WLP-500 (Chimay, but pretty close) or cultivate from a commercial bottle of WMD!
Or off course if you can: use WLP-530, which is the Westmalle strain!