Hello everyone!
I’d like to brew a Palm clone, but I am not that familiar with belgian beers and I cant find any good reciepe for the start. Exept this: http://forum.northernbrewer.com/viewtopic.php?f=4&t=99961 but it’s kind of an old post.
Is there anyone who brewed this beer before? Any recipes and tips are welcomed! 
I don’t have Palm, but I could help you a bit with a De Koninck clone, which is quite similar (beer type called “Speciale Belge” in Belgium), if you’re interested. Mind you, I haven’t brewed this myself, and have no plans to do so. De Koninck is from my home town.
I offer that the Belle Saison dry yeast would be a great yeast for a BPA like Palm. It has just a hint of belgian character and is relatively clean when fermented at its low temp range. While it doesn’t do much for me as a saison yeast, it exemplifies what I prefer in BPA character.
At first glance, those recipes look ok. Don’t overdo the Aromatic, which tends to overpower beers.
Gordon Strong has a recipe in his Brew Better Beer which is based on De Koninck’s “Bolleke”, which is to Antwerp what Palm is to Brabant. One of my first all grain brews was a pimped version of that recipe, including smoked malt. I was pleased by it at the time, but am quite sure it wasn’t actually very good in hindsight (you live, you learn, and it rightens skewed memories).
I’ve not used Belle Saison at low temps before, but at higher, saisonesque temperatures, you’ll want to keep it as far from that Palm beer as you can.
WLP515 is Antwerp Ale Yeast, which pretty much can only mean one thing: Bolleke. The yeast used to be served in a shot glass next to the beer in a number of pubs only a few decades ago.
One thing about the style: Spéciale Belge as it’s called is a terribly fragile style. Overdo it, and you’ll have an English bitter. Undershoot and it’ll be a boring Amber. The bottled version of Spéciale Belges is always inferior to (i.e. not as rounded, nutty, creamy as) the kegged version.
Have you tried any Spéciale Belges before?
Most of the information you need for De Koninck you can find here. http://wittepaard.roodetoren.nl/index.php?option=com_content&view=article&id=92 Unfortunately for you, it’s in Dutch ::) Plus, there’s no real recipe. You will have to work with the pieces of the puzzle:
IBU 23
EBC 25
OG 1048
FG 1011
hops: SAAZ
malts:
41% pils
41% Vienna
10% biscuit
5% aroma
1% Special B.
The biscuit seems to be essential to get the right malty character. And, indeed, yeast is Wyeast 3655 Schelde Ale