[Andor]

Not a huge deal because I'm not actively entering comps  but I like my beers fit a style. Im not sure what to call this one. It's original  inspiration was a lower gravity la chouffee of sorts. Last time I brewed the recipe it was 97% pilsner 3% aromatic. Fermented from 1.050 to 1.006. This time I'm going 78% pilsner 17% abbey malt 5% sugar. OG 1.055, 25 ibus, .5 oz willamette @ 15. The Yeast is wyeast 3522. Saison?

[Phil_M]

A slightly stronger Patersbier? I wouldn't call it a saison with the yeast you used. I'm not a BJCP style aficionado, so what I call it may not align with them.

Sounds tasty whatever you call it. I've been thinking of brewing a Belgian of some sort, I may steal your willamette and aromatic malt idea...

[santoch]

I'd guess its a Trappist Single,
but it might be a little dark, depending on the Lovibond rating of the Aromatic.

Regardless, the Ardennes yeast is a good strain that produces nice pronounced flavorful phenolics and esters.
It will be a good beer, regardless of whether its a perfect style fit or not.

[reverseapachemaster]

Single, Belgian blonde. Either would be fine. Belgian beers often do not sit within narrow style descriptions unless it is a style description made up to fit a particular beer.

[brewinhard]

I would say it could probably pass for a belgian single (patersbier) or a belgian blonde too.