Originally Posted by dannypo
Looks like a nice Belgian IPA is in your future. I would say use a pilsener malt base at about 95%. And the rest some caramunich.
Just be sure to keep the IBUs lower than the American version. No higher than 40. IMHO high bitterness and Belgian yeast dont play well together.
I thought it was Belgian Pale ale that was no more than 40, ipa would be much more. I was thinking about maybe 65 ibu, just to still keep on the lower end of the ipa scale.