Dubbell Lite

Grist:
Briess 2-Row Brewer's Malt 6 lbs
Gambrinus Dark Munich 1 lbs
Special B 12 oz
Weyermann Cara Munich II 8 oz
Weyermann Melanoidin 8 oz
Aromatic 8 oz

Hops:
Tettnang, German Pellets
.75 oz @ 60 mins 4.4% AA
Hallertau Pellets, German 4% AA
.5 oz @ 60 mins

Other:
Malto Dextrin - 8 oz 10 min
D-90 Dark Candi Syrup 8 oz O min

Yeast:
Wyeast Labs Belgian Ale

mash in 157 for a bit more body, Belgian Ale yeast tends to attentuate high and dry out beers.
Actual 157.4
heat 4.5 gallons strike water to 173.
mash out with 3.5 gallons 170 degree water
pre boil volume 6.80 gallons
post boil volume 5.45 gallons
Target OG 1.048
OG 1.053. I may have added 10oz of the candi syrup, either way, came in high on efficiency. Certainly not going to be a session beer, but by Belgian standards, should be fairly light in ABV as long as my fermetables are down a bit based on the higher mash.
Update 3/6, bubbling away, trying to keep ambient temps between 63-65 for a few days to minimize the chance of a fusel bomb. I'm going to move this upstairs into the 70's over the next few days (warm spell here in NJ for March)and then let if finish out back inthe 60's. I'm not trying for anything particular with flavor here since this isn't meant to be a high gravity, complex Belgian.