from the yeast bank, Ommegang or St. Bernardus for quadruple

Hey everyone.

So I am putting together a Belgian "quadruple" and debating on the yeast to use. I currently have both the Ommegang and St. Bernardus proprietary strains (well Bernardus is the old Westvleteran strain, but regardless) and wondering which I should use. Here is the recipe and I am curious as to what people think. I love both breweries, hence why I banked their yeast when I had the chance.

13.25lb Pilsner
01.00lb Aromatic Malt
01.00lb Special B
00.50lb Melanoiden Malt
00.50lb Flaked Wheat
03.00lb Clear Candi Sugar/syrup
01.00lb Amber Candi Sugar/syrup

0.50oz Target (60min)
1.00oz Target (20min)

Yeast....well, that is kinda the question.

Mash at 153...ferment at...well, again depends on the yeast.

OG- 1.103
FG- 1.017
SRM- 21.7
IBU- 29
approx 11% ABV.

Also I understand this could end up in the ingredients and recipe sections, but since I am most curious about the yeast, I thought it would be more appropriate here. If I am wrong, well, I am sure it will be moved there .

Thanks in advance.

I'll cast my vote for St. B.

What did you end up using? How did the beer turn out?