I'm going to work up a recipe. I had four pales to get a hint of the yeast esters. Leffe Blonde, La Chouffe, Piraat, and Kwak. As I suspected, the La Chouffe was closest in yeast ester characters, especially the tangerine like fruitiness. There was a similarity to a Wee Heavy in the base malt profile. Lots of signs of Dark and Amber Candi Syrup. Richness of figs and stewed prunes like Special B. Couldn't really place a hop character, but I'll find a noble with sweet orange peel and chamomile characters - just enough for balance.
So, I'll go with a Pilsner and Pale base, some Special B, Dark and Amber Candi Syrup, La Chouffe yeast, mild orange and floral noble hops, and maybe a touch of one or two other dark specialty grains. Mash at about 156F for mouthfeel to balance out 13% Candi Syrup and 6% beet sugar. Ferment 69F to 76F to finish. Crash and bulk cold condition. After 6 months, add priming sugar and fresh bottling yeast and go to the bottle. Bottle condition several months. That's the current plan. I'm still working the details.