Recipe is from a Belgian who supposedly knew the brewmaster at Huyghe.
10 min @ 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout. I'm frankly skeptical of the effectiveness of this mash schedule, but hey, it's how Huyghe does it, I'm told. 90 minute boil. 7 day ferment (pitch both yeasts), starting at 67F and allowed to rise as yeast desired. 14 day lager at 30F, followed by a 21 day warm bottle condition at 76F.
Duvel Moortgat — Wyeast1388 (Belgian Strong Ale) and White Labs WLP570 (Belgian Golden Ale)
Achouffe — Wyeast 3522 (Belgian Ardennes) and White Labs WLP550 (Belgian Ale)
Chimay — Wyeast 1214 (Belgian Ale) and White Labs WLP500 (Trappist Ale)
Westmalle — Wyeast 3787 (Trappist High Gravity) and White Labs WLP530 (Abbey Ale)