Would it be closer using domestic pils?
I've used domestic pils and two row in Belgian beers before, but only in two dubbels and a Belgian stout. I figure the malty or roasty flavors would drown out any distinct characteristics Belgian malts have. Didn't really notice much of a dif.
IMO, the most important things for brewing Belgian beer are Belgian yeast, temp control, and real candi syrup. Other than that, experimenting and breaking the rules is kind of the entire spirit of Belgian beer. Don't forget, we're Americans, we are allowed to brew with American malts. Belgian brewers brew with U.S. hops all the time.
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