I brew a lot of Belgian singles. It's a fun style to play with, and they always seem to turn out pretty well.
This is what I'm planning for next weekend. I've never experimented with the lighter colored candi syrups before (I usually use evaporated cane sugar).
5.75 Gallon Batch
9 lbs. Belgian pils
1 lb. Golden Candi Syrup (5L)
1 oz. EKG 60 min
1 oz. Saaz 10 min
2 oz. Saaz 2 min
Wyeast 3522 (Belgian Ardennes)
I'll probably pitch in the low to mid 60s, let it free rise, and cap it around 72.