Mine is a little more IPA-ish and a little less Belgian-ish on the grain bill (this assumes 70% efficiency), and uses a tasty, lemony/spicy Pacific-hop blend:
5gal batch
OG 1.059
FG 1.009
6.4% ABV, 63IBU
7 lb Belgian pilsner
2 lb wheat malt
1 lb flaked wheat
0.5 honey malt
1 lb rice syrup (or light corn syrup), or 0.75lb sugar or corn sugar
Mash 150F for 60min
At 5 min: zest from 1 big (or 2 small) fresh orange, 20g (about 3/4oz) cracked fresh coriander
Hops: Combine 4oz Motueka, 2oz Pacific Jade, and 2oz Sorachi Ace
1oz hop blend at 60min
2oz hop blend at 15min
2oz hop blend at flameout, then steeped 20-30min
3oz hop blend dry hop
Yeast: T-58; pitch at ~65°F and then just let it free-rise until done. My fermentation on this usually tops out about 82-83°F after about 2-3 days sitting at room temp. Then let it sit another 5-6 days, dry hop 3-4 days, and bottle, priming for ~2.7vol.