So I haven't had many of these, and never a Belgian example, only a couple US examples that seem to be based off a Blonde sort of style.
I'm thinking of trying one darker and maltier.
Assuming 80% mash efficiency (what I normally get for really low gravity beers)
3.5 lbs Munich
1 lb Wheat
8 oz Aromatic
8 oz Special B
4 oz Crystal 40L
Gonna mash this a LOT higher than I typically mash my Belgians, probably going 156, maybe even 158. I normally mash Belgians 147-150. I’m also cutting the simple sugars entirely.
Single Saaz bittering charge, .75 oz at 60.
Ferment with Wyeast 1214 Belgian Abbey using my usual Belgian procedure- start in the mid 60s, and slowly ramp up to the mid 70s.
Looking at an OG of 1.034, FG of ~1.010, 3.1% ABV, 14 SRM and 12 IBUs. Seems to fit generally within the BA guidelines for the style.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde