Looks pretty good. Nice simple recipe.
3522 is nice yeast. The 1214 recommended is also very nice with more yeast flavor than the 3522. Both are good choices.
I brew a lot of Belgians and there is really no need to transfer to secondary. I usually leave mine in the primary for 5-6 weeks.
I also have done a few that were 9% ABV and they carbed up just fine without adding extra yeast. Just make sure to not drink them all up young and save some for aging. They always improve with some age on them.