Go for it, man!
The Belgians may not have what you're looking for in terms of distinctive yeast flavors, but as far as using 10%-20% sugar to dry out what would otherwise be a cloyingly sweet beer without any significant roast or hop flavors to counterbalance the residual sugars, they've hit the nail on the head.
You'll also want to make sure you've got your technique well dialed in, because a higher-ABV beer makes it more likely your yeast will be stressed, but in such a lightly-flavored beer, there won't be anywhere for off flavors to hide. Temp control and the ability to make a yeast starter of appropriate size are probably the bare minimum.