dubbel in 17 days?

I usually brew up a Belgian dubbel for Christmas every year. November was kind of crazy for me and I just didn't get to it. I still would like to give it a try and Have it ready for a party on December 24th. I won't have a day to brew until December 7th. Is it crazy to think I could turn a double around and have it be drinkable in 17 days?

To further complicate things, I have limited ability to temperature control the fermentation. I can keep it in my basement at around 65° or bringing up into the main part of my house which will stay around 72.