This is for a 5-ish gallon batch. Should hit an OG somewhere around 1.075 and ferment it DRY down to about 1.013 (give or take a point). You could substitute cascade for the amarillo and/or magnum for the chinook, but I think amarillo's flavor goes better with belgian yeast and chinook's grapefruity flavor is always nice
Use a lot of water in your mash. Belgian pilsner malt absorbs A LOT for some reason. A single infusion mash at 154F will work but I think a decoction would be great (haven't tried it though.)
If you're having trouble getting it down to ~1.013 add a pinch of amylase. Repeat if necessary.
Try to get as much yeast character as possible.
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 32.3 %
5.00 lb Vienna Malt (3.5 SRM) Grain 32.3 %
1.50 lb Aromatic Malt (26.0 SRM) Grain 9.7 %
1.50 lb Wheat Malt, Bel (2.0 SRM) Grain 9.7 %
2.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 16.1 %
0.75 oz Chinook [13.00%] (60 min) Hops 26.3 IBU
1.00 oz Amarillo Gold [8.50%] (20 min) Hops 13.9 IBU
1.00 oz Amarillo Gold [8.50%] (5 min) Hops 4.6 IBU
0.50 oz Amarillo Gold [8.50%] (Dry Hop 10 days) Hops -
0.50 oz Chinook [13.00%] (Dry Hop 10 days) Hops -
1 Pkgs Belgian Style Ale Blend (White Labs #WLP575) Yeast