I'm thinking about brewing basically a Belgian Dubbel without any spices, hopped more like a tripel or pale ale, and use a neutral ale yeast instead of something with character. "Winter warmer" is the best description I can come up with. Would Lallemand Köln yeast be okay for that? Also I'm planning to hold back the [homemade] dark candy sugar and add it to the fermenter. Just dump it in and let it sink to the bottom; the yeast should find it. Don't know if that's a good idea or not.