This is just a carbon copy of Jamil Zainasheff's Dubbel found in Brewing Classic Styles with one small addition.
Raisins.
6 gallon batch
1.064
1.012
10.6 Pilsner
1.0 Munich
0.5 Aromatic
0.5 Caramunich
0.5 Special B
0.75 Dark candi syrup
0.5 Table Sugar
Mash at 149F w/ 90 minute boil
Hops Tettnang 4.5AA 1.5 ounce 90 minute (23 IBU)
4 oz. raisins at flameout
Mockwerks Belgian Blend yeast
Temperature 64F slow 7 day rise to 70F.
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