so I have a recipe for Affligem Noel that I found awhile ago. its not the same, but its a good starting point.
9# light DME (add half at last 15mins)
0.75# Belgian caramunich
0.4# Aromatic malt
0.4# Biscuit malt
0.25# Honey malt
0.2# Chocolate malt
1.5# Belgian candi sugar
steep grains at 155F for 30mins in 1gallon water
sparge with 0.5 gallons of 150F water
add extract and boil for 60mins
0.75oz Styrian goldings hops (60mins)
0.5oz Challenger hops (60mins)
0.25oz Styrian goldings hops (15mins)
1/8tsp cinnamon (15mins)
0.5oz Styrian goldings hops (5mins)
Wyeast 1388 Belgian Abbey
Ferment in primary for 1-2 weeks. Condition in secondary for approx. 6 weeks
I know with the delerium tremens that they add more yeast a few days a few days before bottling and then prime with 1/2 cup corn sugar and 1/3 cup candi sugar boiled for 10mins in 1 pint of water, so its probably similar for the noel.
hope this helps