I'm currently devising a recipe for a Christmas ale. Malts to be included will probably be biscuit, vienna, special B, crystal, and chocolate. The beer will probably be spiced with orange peel, cinnamon, and clove. Hop varieties will be ones that will impart a spicy fruitiness to the brew. I'm aiming to hit quite a high original gravity.
The question is, which yeast would be best to use with a brew of this kind? I was thinking of a Belgian ale to offer some more spice/fruit notes - would this be suitable, or should I choose something more neutral?