Certainly it *can* be done... virtually all commercial beer is available in bottles.
I can think of a couple possible pitfalls:
- If the alcohol % is too high the yeast may be "tired" or "stressed" and carbonate slowly or not at all. I wouldn't be too worried about this unless you're near or over the ABV limit of your yeast strain. You should be able to look up the alcohol tolerance for your yeast strain, but most are tolerant to 10% ABV or greater, so it would have to be a pretty strong beer for this to be a serious concern. The solution to this problem is probably to pitch additional yeast at bottling time.
- "Big" beers can take a longer time to ferment. If you're bottling, it's critical to wait until the fermentation has completed. This may be 2 weeks or more. If you bottle too early and primary fermentation is still (slowly) continuing in the bottle, you will have bottle bombs. I would wait until the FG readings are stable over a week. You cannot rush a big beer. Personally my typical fermentation time is 2-3 weeks, but I might go even longer for a really big beer.