I would go for something like this to keep it simple.
7+ lbs Pils LME (or pale LME)
0.75 lbs cane sugar
for SG of around 1.060
8 to 10 HBUs of Styrian Goldings at 60 min
0.5 oz Saaz at 10-15 min
for IBU of 30-40
You could steep a little bit of something like CaraMunich/CaraAmber, but it would be less than say 6oz so it might be more trouble than it is worth.
Use a belgian yeast you like, I have only tried Wyeast 1762 at cool temperatures (65) or high temperatures (75-80). I am not thrilled with it, but it is alright. However, don't let it ferment too hot because you can get some hot alcohol that will take a long time to mellow. This beer needs a while to round out in the bottle.
Fermenting: Traditional Bock, Belgian Dark Strong
Conditioning: Munich Dunkel, Belgian Amber
Drinking: Baltic Porter, O-fest, Drought Stout, English Summer Ale
Last edited by svraines; 05-21-2008 at 03:47 PM.