Belgian table beer

So I haven't had many of these, and never a Belgian example, only a couple US examples that seem to be based off a Blonde sort of style.

I'm thinking of trying one darker and maltier.

Assuming 80% mash efficiency (what I normally get for really low gravity beers)

3.5 lbs Munich
1 lb Wheat
8 oz Aromatic
8 oz Special B
4 oz Crystal 40L

Gonna mash this a LOT higher than I typically mash my Belgians, probably going 156, maybe even 158. I normally mash Belgians 147-150. I’m also cutting the simple sugars entirely.

Single Saaz bittering charge, .75 oz at 60.

Ferment with Wyeast 1214 Belgian Abbey using my usual Belgian procedure- start in the mid 60s, and slowly ramp up to the mid 70s.

Looking at an OG of 1.034, FG of ~1.010, 3.1% ABV, 14 SRM and 12 IBUs. Seems to fit generally within the BA guidelines for the style.

Thoughts?

For a low gravity beer I think you are on the right track. The wheat should help with mouth feel and head retention. Munich will add a nice malty flavor. The the other grains should add a lot of flavor.

1214 is a nice fruity yeast.

I like the idea of a low gravity Belgian.. Keep us posted on how it turns out.