Yes but that doesn't just mean roasted malts. Plus in order to get these beers to attenuate to where they should you need to use high proportions of very fermentable sources. Medium temp mashing with very fermentable syrups is what balances these beers with the IBUs utilized. You don't want a beer in the 1.020+ range because it will be too sweet. Westy 12 is high alchohol, it's dark, and it's like 40ibu almost (according to Brew Like A Monk at least).
I am beginning to sense you just like to debate/argue a side. I don't know what else we have to offer you in explanation. I have brewed this a couple times and won with the old world recipe using ONLY dark syrup for color and additional flavor. I won a second place at a comp judged by pro brewers, and I won a best of show at a Belgian only competition. So you be the judge by the results of my beers and others whom have brewed it and won. You go right ahead and throw chocolate or roast barley in there it might turn out good, but it won't be what we're making and aiming for. The best you can likely do is midnight wheat for the dark color with a lack of intense flavor.