If its Belgian beers you're going for and you do Biermuncher's recipe, I'd switch out the Notty for a liquid belgian strain (might be a dry one now too?). Notty's not gonna give you any of the esters that you're looking for if you've been drinking other Belgians.
As far as hops, I've found that any of the noble hops will work pretty well. Most are low AA so you can keep the IBUs down, and generally I'll only do one 60 min. addition and let the yeast gimme the rest of the flavors. Something like Saaz, Tett,or Hallertau, nice and spicy hops that will go well with the Belgian yeast.