Since I was all gloom and doom and I don't want to be discouraging, this is how I would do it. I've modified @gio 's recipe for extract (
https://www.homebrewtalk.com/showthread.php?t=233911)
Batch size: 5 gallons
Extract:
7lbs Briess Pilsen DME
Spcialty Grains:
1.5lbs CaraMunich
1.5lb CaraVienna
1lb Pilsen Malt
1lb flaked wheat
0.25lb Carafa I
Adjunct:
1.5lb Amber Belgian candi syrup (10 minutes)
2.25lb D2 Belgian candi syrup (10 minutes)
Hops:
1.5oz Stryan for 80 minutes
1.5oz Hallertau for 10 minutes
Spices:
Coriander for 10 minutes
Steeping Instructions: steep specialty grains at 153F for 45 minutes. (This is actually a partial mash because you need the pilsner malt to convert the flaked barley.)
Yeast: Belgian Abby II - Wyeast 1762
Ferment temperature: pitch at 68F. Let slowly rise to 73F over 7 days. Let fermentation complete at 73F. When fermentation is complete, if you can, cold crash at 46F for 3 days.
Carbing: do not expect it to bottle carb in less than 10 weeks.
Your target stats are:
OG: 1.096
FG: 1.011
ABV: 11.3%
SRM: 45
IBU: 27
As @Calder said above, make a "starter" by making a 1.050 OG beer using the Belgian Abby II yeast. Maybe a Belgian Pale Ale or something.
You will want to brew the clone beer. Rack the starter beer into another container (secondary or bottling bucket) and then rack the clone beer onto the starter's yeast cake.
Keeping your fermentation temps down is going to be critical for this beer. With that much sugar and malt in it, it's going to be putting out a lot of heat.