The recipe you have will make a good beer, even if it is overly complicated to my tastes, but it won't probably remind you much of a dubbel. pils malt, dark candi syrup maybe a little special b, maybe a little dark munch s you want and maybe a touch of dark malt to deepen the color.
Agree on all accounts about the batch size, lots of work for very little beer.
I tried to model in reference to the "Parting Glass Dubbel" article I viewed on Serious Eats. This and the "St. Benedict" Dark Strong were the first that piqued my interest in brewing.
For what it's worth, I have revamped the recipe in the interim:
Weyermann Pilsner - 48%
Weyermann Dark Munich - 18%
Weyermann Light Munich - 9%
Weyermann Chocolate Wheat - 3%
Dingeman CaraVienna - 5%
Dingeman Aromatic - 3%
Dingeman Special B - 2%
Weyermann Acid Malt - 3%
Turbinado Sugar - 9%
I'm following the lead of the "Parting Glass" recipe pretty closely here. I am trying to use some specialty malt to get me some flavor complexity in the absence of dark syrup (the shop I go to that carries CSI is a bit farther than i'm willing to travel for this brew) and all told specialty malts are only accounting for 11% of the recipe.
I agree it seems busy, especially considering that the Dark Strong recipe I have on deck has only 3 malts and Sugar, but it seems that everything has a place.
I'm a humble guy and I am certainly open to suggestions. I appreciate all the input.
I thought this post died on the vine!