To try to avoid being vague, here's my latest recipe and some notes. I'm not the best at tasting, and I doubt I'm very objective, so take this FWIW:
OG: 1.060 on 6/27
FG: 1.011 on 7/20 (bottled on)
5kg Rahr pils
3kg Golden Promise
400g homemade crystal ~120-150
mash pH - 5.4
20g Magnum @ -60min
15g Vanguard @ -10min
15g Vanguard @ -0min
1.5L starter of two-month-old 3522
Johnson controller on freezer set for 58* (real fermentation temp tends to peak about ~3-4* higher than set point at high kraeusen, controller cycles down -4* from set-point before kicking off again.) I doubt peak was above 62* and was probably close to 58* for most of the ferment.
Ca - 62, Mg - 8, Na - 2, SO4 - 6, Cl - 4, CO3 - 99
Carb'd to 2.7 vol w/142g dextrose
Here are my biased, subjective tasting notes:
aroma - malty, no hops, bubblegum
appearance - amber, good clarity
flavor - mostly fruity, bubblegum, spicy clove in the background. Pretty malty underneath, "graham cracker" type malt character. Low bitterness, moderately sweet.
mouthfeel - full, medium carbonation, smooth warming alcohol
overall - Pretty much was I was aiming for. It has the balance I like between malty, fruity, spicy, and bitter. The gravity was a bit high and the alcohol a bit warmer than I intended, but solvents/fusels are kept below taste threshold. I think plenty of yeast character came through on this beer, despite the low ferm temp. I gave it to my wife to try without telling her what it was or trying it before, and she said, "Oh that's good. A Belgian, yeah?"