Sad Gargoyle Dubbel

That's what I'm going to call this beer, the first official beer from my latest home-brewing system.  Here's the recipe.  It's modified a bit from the dubbel from the Wine and Hop Shop.  I added more grain, a slightly different yeast, and a darker sugar:

Grain:

• 1 lb Biscuit malt (Dingeman's)
• 1 lb Cara 45 malt (Dingeman's)
• 12 lbs Belgian Pilsen malt (Dingeman's)
• 6 oz Chocolate malt (Briess)
• 10 oz Special B malt (Dingeman's)

Hops:

• 1 oz Styrian Golding (Celeia)
• 1 oz Brewer's Gold (Tenacious Badger)

Yeast:

• 2x packages Wyeast 3787 Trappist High Gravity

Extra:

• 1 lb Dark Belgian Candi Syrup (D-180)

I have a BIAB (brew-in-a-bag) kettle.  I think I started with 6.5 gal of water, which I guess was enough to mash with, whatever. My kettle has a condensing lid, so not much water gets boiled off in the boil, but between the boil, evaporation from the mash, grain absorbing some water, and spilling beer like an idiot, I think there's 5 to 5 1/2 gal in the fermenter.

The boil was supposed to be 60 min.  I think I was pretty close to that, but I forgot the Brewer's Gold hops and the Candi syrup went in in the first 5 min.  I put the syrup in like at minute 25, and the hops at minute 30, but fortunately I put the Styrian hops in 5 minutes before the end.

With the glorious benefit of hindsight, I think it all went fine, but at the time it just seemed like a stressful nightmare of:

• Spills: cleaning water, sanitizing water, plain water, unboiled wort, or boiled wort... nope, all of the above.
• Tubes/hoses not long enough.
• Always forgetting the next step.
• Not knowing where I put that thing that goes on that thing.
• Oh no, I don't have enough of these connectors. I have to use the one that's on there once I'm done with that step.
• Is that going to be enough water?
• Where's that goddamn hose?
• Maybe close the valve before unhooking the hose next time. OK, lesson not learned. Maybe the time after that? Nope.
• I'm hungry.
• This should've taken like 4 hrs. Somehow it took 10.
• I thought I was able to chill this wort to 70º. Why is it 100º all of a sudden?
• Why won't this cat just go away and take a nap?

The original recipe says it has an O.G. of 1.060.  Mine was closer to 1.077, and my goal was for it to be higher, but I also don't care too much because I don't have much experience and I knew it'd be unrealistic to aim for anything with much certainty. Especially given the clumsiness of my process.

Here is the telemetry data collected from the hydrometer/thermometer for the first two days:

I stayed up until 2am on Saturday night in order to pitch the yeast at a non-horrific temperature for them (80º). I don't think they cared much, because they reached a good, hard log-phase within 12 hrs and clearly they've been eating.

However it works out, I won't know for a while. (a) because it just takes a while to ferment, and condition in bottles. (b) Because I am taking the critical, #1 advice from a fantastic local brewer: to not try this beer until after brewing the second one. But I need to figure out what that next one will be. I think maybe a tripel or something hoppy.