I could go with .25 lb / 5 gallons. Not much more than that though. I do think the dark candi is much more integral to the authenticity aspect of a dubbel than special b.
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What it all boils down to is wait for the wort to foam up and drop back into itself. That's the hot break. I won't add hops until then. Boiling purposefully longer than that isn't necessary IMO. Unless you have a specific reason like a boil-down like I did with the BW. That was a triple sparge and a large grain-bill and would have produced 20 gallons of regular beer.