Grisette was a wheat beer and the wheat was malted, we used up to 25-30% of both wheat and spelt, giving an OG of 10°P. Generally, Belgian hops were used. This is the only modern twist we gave to the recipe, by using Mount Hood hops (quite simular to German Hallertau and Hersbrucker), mainly for aroma. For bittering we used Hallertau Magnum, reaching a bitterness of 25 to 30 EBU. The yeast was easy, as mixed fermentation was generally used, Morpheus yeast was the one and only option.
UPDATE: Since 2018, we double dry hop Borinage and don't use the Morpheus yeast anymore for this beer.