Grain question - Chimay White

Does anyone have any idea what type of grain is used for a Chimay Tripel/white. I am working on clone that tastes pretty close, but I think I don't have the correct grain. It has to be some type of European Pilsner, but which one?

Pilsner malt is 2-row. That's your animal.

Well, I'll just have to give it a try.

I would use any of the European pilsner malts from Germany or Belgium. That will give it the most authentic malt flavor. The American and Canadian pilsners are lighter and lack flavor. I don't think it's a huge factor but it may make a slight difference.

A much bigger factor is the yeast. WLP500 is the Chimay strain. Proper yeast and fermentation temps will make a big difference on this style of beer.

Also, use a good amount of sugar.