Personally, I'd make a Belgian Strong, Golden or Dark.
Golden:
5lbs Pilsner
7lbs Pale
1lb Belgian Wheat
4oz Aromatic
Norther Brewer @ 60 min to 25 IBU
C hop @ 10 min to 10 IBU
Strisslesplat @ 5 min
Add 1.5 lb of Sugar either at the end of the boil or whenever you'd like to get the SG up to about 1.080 or so and help dry it out. And mash it about 145 to 147 for up to 2 hours depending on conversion.
Dark
8lb Pale
6lb Munich
8oz Crystal 45L
4oz Aromatic
2oz Chocolate
Northern Brewer @ 60 to about 25 IBU
Fuggles @ 20 to about 10 IBU
Add about 1 lb of Sugar at the start of the boil to help caramelize a little bit of it and make the wort a little darker (this will come out on the light side, anyway). If you add any spices, do it later in the boil... Gravity should be around 1.080. Mash this one around 153 to 154.
Ferment either with your Belgian Strong yeast.
Ferment the Golden in the upper 60s to low 70s for a few weeks, then cool it off to about 60 for a week or so and then lager it for about 3 weeks, then cold crash it and bottle.
Ferment the Dark starting in the upper 60s and ramp it up to the high 70s by day 3. It should be pretty much done by day 8. Allow it to sit for another few weeks and bottle. Or lager it for a few weeks then bottle.
The beauty of a Belgian Strong is that you can always add more malt!
Good luck!