I've decided to spend 2019 investigating Belgian-style ales. Aside from one saison, which I really enjoy, I haven't done anything with the styles from this region, and I figured it was about time. So I've put together the following Trappist Single, which I call "Wilbur's Orval." It's for a 3 gallon BIAB batch. 5.25# Belgian Pilsner 1 Oz. Biscuit 1 Oz. Honey Malt 1 Oz. Special B 1 Oz. Saaz @ 60 minutes 0.5 Oz. Saaz @ 20 minutes 0.5 Oz. Saaz @ 7 minutes One unit of White Labs Antwerp Ale Yeast WLP515 (if my LHBS carries it) I'm aware that the Honey Malt may not be in the Belgian tradition, but I think it will add a nice touch, and I'm more concerned with the final taste than I am with strict adherence to a style. Thanks in advance for your input.