I'd leave it in the primary for 10-14 days and call it done. 1214 should work well, I like it in Tripels. Watch the temps, start off in the low 60s and let it rise to the mid 70s and you should be good to go. You can add spices if you like, but I'd let the yeast do its think and hold off on spices for a Belgian Wit..
Just saw your temp range. Remember that fermenting beer will be at a higher temp than ambient. If you can keep it a bit cooler (in a tub of water, fan, etc) for the first 3-4 days your beer will appreciate it. That being said, I've made numerous Tripels within your temp range when I first started out and they all came out fine... eventually. Simply no reason for extra long fermentations or secondaries IMHO. Should be fine without adding yeast at bottling, but I always do for my Belgians. Just use a bit from the fermenter added with the sugar.