I'm planning to make an "un-accidental" Belgian pale ale, with all of the correct ingredients. The only difference will be a slightly higher IBU rating, or at least a more potent hop aroma. Other than that, I'm doing this the traditional way. Since there's a nice, diverse array of Belgian yeasts to consider, I wonder which of the following would be ideal:
Belgian Wheat Activator Wyeast 3942
Belgian Saison Activator Wyeast 3724
Given those choices, I want to make a beer that's unmistakably Belgian in regard to yeast characteristics (esters, spiciness, etc) but will also compliment a higher hopping rate, biscuit malts and the possibility of honey malt. Any suggestions are definitely welcome.