59.3 % Pilsner (2 Row) Bel (3.9 EBC)
16.7 % Pale Malt (2 Row) Bel (5.9 EBC)
16.7 % Wheat, Torrified (3.3 EBC)
7.4% Cane (Beet) Sugar (0.0 EBC)
45.00 g   Saaz [4.00 %] - Boil 60.0 min
20.00 g   Willamette [5.50 %] - Boil 30.0 min
10.00 g   Centennial [10.00 %] - Boil 0.0 min
BIAB:
65 degrees for 60 min, mash out and hold for 10 min on 76 degrees
WLP550
2 pk
Belgian Ale (White Labs #WLP550)
20 Celsius for 19 days.