Here is the recipe I used for the Belgian IPA. I had read that WY1214 was not a good choice for Belgian IPAs, but after touring Flying Dog recently and talking to some of their employees, they described their El Diablo yeast (Raging *****) and it sounded similar to 1214 so I gave it a shot, aiming for something between a Raging ***** and Houblon Chouffe. I think it worked out pretty well.
12lb Am. 2 Row
1lb Aromatic
.5lb CaraPils
.5lb Dextrose
.25lb Belgian Biscuit
.2lb Acid Malt
30 IBUs Warrior at 60 min
30 IBUs Columbus at 60 min
1.5oz Saaz at 5min
2oz Amarillo Dry Hop in the keg
Wyeast 1214 - 1L starter
Mashed for 75 mins at about 149. OG 1.068, FG 1.014. Fermented pretty low, around 64 degrees. I have been dabbling in water chemistry lately and added a little sulfate and calcium chloride (and the acid malt) as well to help with the mash ph and give the hops a little more presence.