I think I figured out the SRM issue. I use hopville.com and the color for Belgian Special B was listed at 220˚L. I know the darkness can vary a lot, especially with this malt, but Northern Brewer lists their Special B at 147˚L. After correcting that the SRM is more in line after upping the D2 to 1lb. It's still high for a Dubbel (sitting at 25) but much better than the 33SRM that I was coming up with. I'm ok with "brown to dark brown" and not "black". Hopefully some reddish tints come through.
So here's the final recipe... I think.
10lbs Pale malt
4oz Special B
1oz Hallertau Mittelfruh 60min
1oz Czech Saaz 15min
Wyeast Belgian Ardennes 3522
Still deciding if I want to split this into two 2.5gal batches and sour one with Brett. Would be my first time souring anything so I'm a little nervous about it. I like soured beers, but only if done lightly.