I think it's more likely 17C, although I'm not 100% sure about the yeast. I'm not sure if 3522 has Brettanomyces in it, or if maybe you add some lactic acid to it, or whatever. But, my intuition says Flanders Red.
EDIT: OK so I find another part of Wyeasts website where they refer to it as a mild Belgian Ale strain, and they have a recipe where you pitch that, and then add Brett to it later, so I guess it's probably not 17C then.
So, that being the case carnevoodoo is right, it goes under 16E.