Yeah, you would get some Belgian flavor...how much I couldn't really say.
I would consider a process change there and not pitch yeast warmer than where you are fermenting, especially 10 degrees warmer. I don't want to be a jerk and give unsolicited advice, but I see alot of threads on "stuck ferment"...alot of the reason why I came here and left Beeradvocate's site...if you pitch the proper amount of yeast, at the right temp, with proper oxygenation, and maintain temperature control during fermentation you will have a fully attenuated beer. I would be willing to bet that the number one cause of under attenaution is pitching warm and then dropping the temp or having the temp drop during fermentation resulting in the yeast going dormant. Anyway, just a thought for future brews.