I want to get some input as to what this beer would be classified as based on the recipe. I've brewed this before and called it a Belgian Blond. I'm getting ready to brew it again this weekend but the recipe generator on Brewer's Friend indicated the recipe would fit better under Saison or Belgian Specialty Ale. It tasted really good the first time I brewed it. I thought it tasted like a Saison but it I don't know if I've tasted a good example of a Belgian Blond. I've had Leffe and Grimbergen but it has been a while. I'm aware many blond ales and saisons are just Pilsener malt and sugar but I've seen variations. Like I said, it tasted good so I don't necessarily care about brewing to style this time because of this. I'm just wanting to educate myself and get some feedback for future recipes. Thanks.
FG: 1.006 after 3 weeks in primary only.
Boil: 90 mins.
Mash: 149 F target but my notes from July indicate it only reached 145 F.
10.5 # Belgian Pilsener
0.5# Belgian Aromatic
1.5# Cane Sugar
1.5 oz. Hallertau Mittlefruh @ 60 mins.
Wyeast 3522 Belgian Ardennes 2L Starter, Fermented around 73F