Partial mash Belgian Dark Ale (Looking for input)

Pax Vobiscum!

I'm thinking of doing a Belgian dark ale. If it turns out tasting like Chimay Blue, that's ok

Here's what I have:

25L

2,00 kg Pale Malt, Maris Otter (5,9 EBC) Grain 1 28,6 %
1,00 kg Pilsner (4,5 EBC) Grain 2 14,3 %
0,50 kg Special B (Dingemans) (290,6 EBC) Grain 3 7,1 %
0,25 kg Aromatic Malt (51,2 EBC) Grain 4 3,6 %
0,25 kg Wheat Malt, Bel (3,9 EBC) Grain 5 3,6 %
1,50 kg Light Dry Extract (15,8 EBC) Dry Extract 6 21,4 %
1,00 kg Invert Sugar (0,0 EBC) Sugar 7 14,3 %
0,50 kg Candi Sugar, Dark (541,8 EBC) Sugar 8 7,1 %
30,00 g Northern Brewer [8,50 %] - Boil 60,0 min Hop 9 21,3 IBUs
2,0 pkg SafBrew Specialty Ale (DCL/Fermentis #T-58) [23,66 ml] Yeast 10 -


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What I'm calling "Aromatic Malt" is actually belgian "Abbey Malt" http://www.castlemalting.com/Castle...&CropYear=2011&Language=English&FileType=HTML

Is this remotely ok? I've heard people saying that T-58 is the Chimay strain, I've heard people saying s-33 is the Chimay strain, and I've tasted a Chimayish beer, where the brewer swore by some champagne yeast (excellent beer, btw)

/Pete