I'm looking to brew in the next month a Belgian Pale Ale. I have put this recipe through Beersmith that I have recently bought. I've had a look at recipes at BYO and Beersmith - and under recipes on AHB too I've also just bought Gordon Strong's Brewing Better Beer. He has a Belgian Pale Ale recipe with Belgian pale ale malt, Vienna malt, biscuit malt, caramunich, aromatic, and a touch of debittered black malt.
How different, will it be in flavour and colour with using Belgian pilsner over Belgian pale ale? Sounds like vienna malt/munich malt/biscuit/aromatic seem fairly common.
Seems like Saaz, Syrian Goldings, EK Goldings are in keeping with style.
The yeast, I added to the recipe, is not necessarily what I'm going to use. I'm still reasonable happy with rehydrating dry yeast that suits the style. So a few ideas there would be cool.