Westmalle Dubbel Clone Take Two

Tried another Westmalle Dubbel clone recently. This time I used Candi Syrup Inc recipe. It turned out very nice. Here are their instructions:

OG 1.063
FG 1.010

10lbs Belgian Pilsner Malt
1lb Belgian Caramunich
1lb D90 Candi Syrup
1oz Saaz Hops 60min
1oz Tettnang Hops 15min
0.5oz Styrian Goldings Hops 10min
WL530 or WY3787 Yeast (Pitch 160 to 170 billion cells)

NARRATIVE: Mash in at 150f for 60 minutes, Mash out at 170f for 20 minutes. 90 minute boil. Chill to 65 F. Oxygenate 60 seconds. Ramping primary slowly to 74 F over 6 days. Rack to to secondary at 60F. Crash at 50F for 5 weeks. Bottle prime with Golden Candi Syrup at 29 g/gallon. Hold bottles at 78F for 2 weeks for initial carbonation. Cellar up to 12 months flavor development.