Euge, sage advise coming forward here. I would scrap the candi and go for the D2
when you are making a dubbel.. otherwise like in something lighter, candi prolly is a great choice.
I am partial to Jaggery for my belgians when I add sugar, else piloncillo which to me is very similar.
Gordon, I am getting good results with Best Maltz pilz and will prolly stick with that malt.
Also, I add a handful of wheat, and a handful of BELGIAN aromatic and a handful of Carafoam
2 are for the head and the other is for the aromatics....I do this to ALL of my belgians.
Saison yeast that really kicks butt is the WY 3711 it is a monster. But when you use saison yeast
expect a saison beer.....
Likely, when you use trappist yeast stay in the trappist venue of beer recipes.
Hops are not promenent IMO and I don't recall brewing over 40 IBU's in my calculations.
Just my $.02