You are correct, I am making a belgian, or at least my best attempt at an interesting approximation.
I posted my recipe here
. The pantry in which it is fermenting fluctuates from about 68 to 73, slightly higher than the suggested range, not to mention that's just the ambient room temperature and the fermentation could have gone higher. Will that affect it? I don't have a good way of monitoring temperatures within the carboy just yet(suggestions?). Good to know that what I smell from the yeast will stick around in the final product!