Scottish Ale technique for making Belgian Dark Strong Ale?

I've been recently reading about Scottish Ales and I was wondering if anyone has ever tried using the Scottish Ale "boil down technique" to make a Belgian Dark Strong Ale.

What I mean is using only Belgian Pale and Pilsner malt and taking the first gallon of runnings, then boiling that down to a thick syrup while the rest of the wort is boiling. The thick syrup would then be added back to wort near the end of the boil and a Belgian yeast added after cool down.

Would this alleviate the need for crystal/caramel malts and/or reduce the amount of D2 or homemade candy syrup required?

I have no idea, but it sounds like a very interesting concept.

I think it can't hurt, but there's no way you'll get the same complexity as what's in those really dark Belgian sugar mixes. It can probably be used to replace a crystal malt or some light/amber sugar, but not the darker stuff.