Well since nobody else answered I suppose I'll give it a shot...
According to the White Labs web site, the alcohol tolerance of WLP550 is "med-high". I have no personal experience with that strain, but I would take a guess that if you're going to try a 13% beer with it you're going to need very good control over all aspects of this batch...
Most important would be a good healthy starter. There is calculator at MrMalty.com that can give you a very good idea of the size
Saccharification rest should be in the lower 150s for maximum conversion
The last 1/2-1/3 of of fermentation should take place towards the upper end of the optimum fermentation temperature, in this case around 78F
Finally, you may want to look at This Thread
Although they were working on a much larger beer, there are some excellent tips on how to manage yeast in high ABV conditions