In general the hotter the fermentation the faster it will go, but the more ester production you will get. Belgian beers get a lot of their character and flavor from the yeast so the temperature you use depends on the style, type of yeast, and what your going for.
If I remember correctly the Belgian Golden Strong Ale style is expected to be fairly estery, so you probably want to target near the low to middle of the 70s. I would stick with this temperature during the most intense portions of the fermentation as not to produce too many esters, then ramp up the temp after it has slowed. The added heat at the end SHOULD add just enough extra ester properties and provide additional heat to help the yeast fully attenuate.
I'm not sure about the 82 degrees that seems to be a bit high, but I believe I have read similar descriptions from a Duvel recipe. Give a try if you want, worst case is it will be a little estery but no doubt still enjoyable.
Keg1: Belgian IPA
Keg2: Wee Heavy
Keg3: Vienna Lager
Secondary: Rye Wine, Gluten Free Saison
Aging: Bourbon Barrel Imperial Stout w/ Brett, 2009 Lambic, Kriek, Framboise, 2010 Lambic, 2011 Lambic