Interesting. With a beer that big, you have a Quad for Belgain (if that's even a true style). Even shooting for a lot of esters, you'd need a ton of active yeast before starting.
I would think a lot of extra conditioning time would be necessary to smooth out a 1.10 beer, when there are easier ways to manipulate ester creation from regular strength brews (pithing rate, fermentation temps, etc).
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged: Mugged a Monk Paters
Bottles: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA