I agree with what most people are saying: 15-20% sugar, mostly Dingeman's Pilsener malt, long, low mash temp (145-149F), oxygenate well, bottle condition with double the recommended 3/4 cup for those fine, lacy, effervescent bubbles. Only thing I'm not sure about is the temp. We use Wyeast Ardennes (AChouffe), Trappist and Belgian Saison (DuPont) and we cook the suckers! We start out low around 65F but ramp them up either in the sweltering heat of an upstairs room or in the winter in a small room with a heater. 80F+ I have found is the only way to get that awesome Belgian attenuation that makes them dry and not cloying. We also let them condition in a bottle in 70F+ temps for at least a week.