recipe help - Mikkeller/Cigar City Tropical Quad clone

This is one of my favorite beers, but at $25 a bottle if you can find it in Canada I'm thinking I could at least attempt a clone and see if I can't do something close. Here's the description:

This is described as a Belgian style ale brewed with Papaya and Mango and aged in Grand Marnier barrels. It’s ingredients include water, malts(pils, pale), brewing sugar, Citra and Simcoe hops, papaya, mango, and brettanomyces claussii yeast.

I'm an extract brewer, so here's my basic plan. Any advice on order, quantity would be appreciated!!!

for a 10 liter trial batch:

target is 11.4%,

2.5kg Light DME
0.4kg Amber candi sugar (late addition)
0.2kg Cane sugar (I'm assuming I would use this 4-5 days after initial fermentation)

Simcoe 14g 60 min
Citra 18g 20 min
Simcoe 20g 5 min

dried Mango 200g? (either added with pectic enzyme as wort cools, or in secondary?)
dried Papaya (same)

Belgian Strong Ale yeast
Brett Claus (in secondary)
-would this also need a champagne yeast?

Oak soaked in Grand Marnier (at same time as brett?)

by my calculations that should be
OG 1.110
FG 1.028
SRM 19
IBU 38

I am itching to try this one, and it's a pretty complex one, so a little over my head.

I have also read that Brett C does a better job of fermenting dehydrated fruit, so would it be better to add them to secondary? How long should it sit in secondary with the Brett? I have never used it before?

Nat,

I've brewed several times with Brett C(100% ferments), if you treat it nice you'll have good beer. Mangos are about in season right? If you can find tasty ones fresh fruit is preferable, watch out some dried fruit are sulfited. If I were to use dry fruit I'd slice it up or use a food processor to get more surface area exposed to beer.

There are some good resources around on when to add fruit. Same with secondarying with brett.