Yeah, no experience here but I'd echo the advice above and pitch both to begin with.
Or, you could use 100% Wheat Extract (which is usually 50/50 wheat/barely actually) and pitch Belgian yeast and ferment cool. That would give you an interesting hybrid to start with.
Or perhaps brew 2.5 gal of straight Hefe, along side 2.5 gal of straight Belgian pale ale, then blend the two together to taste in the end. That will give you the purest blend of the 2 brews.
Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot