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Sounds like a plan. Maybe some Special B if you like that plum-y flavor. I would suggest lowish AAU. Don't be afraid to drop to 10 with the lower gravity. These are fairly delicate beers, after all.

That's what I do with my tripels and quads. Lots of people seem to favor the extended primary, and not to say I'm an expert by any means, but I only use secondary if I add oak or fruit or the beer is clearing poorly and I need to chill it to clear.

I did a similar deal with a pretty strong Belgiany character, albiet Englishy yeast (I like the esters and flocculation on 1968, so sue me). Posted elsewhere as well, but worth repeating. 6# Belgian 2-row .5# carafoam .25# Belgian aromatic .25# Special B .5 oz Czech saaz 3.2% aa @ 60 minutes...

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