Vienna makes an excellent base for Belgian IPA's. King Brian I's Amber Syrup also makes a great recipe addition. It's also important to remember not all Belgian Ale yeasts are created equal.
I know that folks like the meld the traditional Trippel and American IPA styles; however, my best experiences have come when choosing to brew either a heavily-hopped Trippel/Golden Ale or American IPA with Belgian yeast.... *accommodate grain bill accordingly*. Meshing the styles may work, but more often produces a chaotic beer.
The great thing about Belgian IPA's, IMO, is that you can produce a high ABV and super hoppy beer that still finishes dry.
I also substituted a Belgian Ale yeast for Ringwood and California Ale V in a 90 Minute IPA and Old Foghorn clones, respectively. It produces a taut drinkable beer, despite the heat. I prefer Calo-Belgique to any of Stone's other IPA's, so next I would like to brew Stone's IPA with Belgian yeast, instead of the Whitbread or Chico strain.
I prefer English Ale yeasts and inspired beers to Belgian ones, generally. But I think big American Ales - heavily hopped, with relatively simple grain bills - benefit from the funky esters incorporated into the malt and the dry finish. I guess that's deserved to the yeast's ability to ferment at higher temperatures.
