I did a similar deal with a pretty strong Belgiany character, albiet Englishy yeast (I like the esters and flocculation on 1968, so sue me). Posted elsewhere as well, but worth repeating.
6# Belgian 2-row
.25# Belgian aromatic
.25# Special B
.5 oz Czech saaz 3.2% aa @ 60 minutes
Mashed at 154 for 75 minutes with a pretty thick mash, partial decoction to keep temp steady and to do a little carmelization, mashout at 170, 75 minute boil, 1 week primary with 1968 cake from a simple blonde, 1 week on .25 oz medium toast French oak chips, bottled with 3 oz priming sugar, 1 week later in the glass.
IMHO, very fruity, very smooth, great on hot Texas afternoons. If you want it darker, I might add some carared or a bit more aromatic/Special B, but at an amberish level like it is currently, I find it just right. Run through 8 liters thus far, but at such a sessionable time of year with such a sessionable beer, can you blame me?
How did yours turn out, by the way?