The finished beer I've brewed plenty of Belgian-style Dubbels over the years, from a variety of recipe sources. None of them has ever really blown me away. If you've ever had a cellared bottle of Bornem's "Double" then you know what my ideal Belgian Dubbel is like. If I could brew something close to that, I'd be happy and have my "house" Dubbel recipe. My goal is a deep ruby color with a lingering whipped-creamy head. The aroma should suggest noble hops, a touch of caramel, and dark fruit. The flavor should be slightly sweet, a pilsner malt backbone with hints of chocolate and plenty of prune, raisin, and plum flavors. It should finish clean with no lingering cloying sweetness and no lingering hop bitterness. With these goals in mind, I've started from the ground up for this recipe. I'm using a base of Pilsner malt and Munich to provide some sweetness. To that, I'm adding Special B malt and Dark Candi Sugar rocks to provide the da...