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.
Next: Wheat Mild, English IPA, House Ordinary Bitter, House Mild, House ESB
Primary: Oat Mild
Souring: Brett C Old Ale, '15 Lambic, '14 Lambic, Flemish Red, Flemish Pale, Oud Bruin, Session Kriek
Bottled: Gose, Lichtenhainer, Dry Stout, Gruit, Honey Porter, Wit, Kitchen Sink Tripel-ish-thing, Belgian Blond
Cellar: Brett B Tripel, '11 Lambic, Brett C Barleywine, Quad, Sour Stout, Brett C Bitter, Wild Cider, Wee Heavy, Brett B Red, Brett L Kriek, Bière de Garde