I finally went the Westvleteren 12 clone and maple wine route.
I brewed it with 1 part 6 row, 4 part unmalted grains (barley/wheat/oats in mostly even quantity) (I'm a poorboy, malt is hard to come by around here, grain is almost free and i've been lazy about malting lately, it does a good job as long as i do not use to much unmalted barley without cereal mashing and mash a little longer).
I made my own caramel; sugar number 5 from
https://www.homebrewtalk.com/showthread.php?t=114837 but could'nt boil 3 times during the second time it would't go past 255 without overflowing so i used it like that, it was succulent anyway pretty dark, a bit bitter, a lot of dried plum taste, caramel and cocoa.
I also substituted Brewer's Gold wich i didn't have for home growned Nugget.
I used a 4l. starter that i stepped up since monday from a bottle of Mons Abbey Witte. I can't for sure what their yeast is but i've been using it from some time and i love it for belgian brews, especially whet it ferment hot, it gets lots of old fruits esters and good attenuation, but also almost explosive fermentation and it sometimes get stuck when 3/4 done was not sure why but after some recent readings i'm thinking it might be temperature change and that Belgh Brasse might be using Westmalle yeast.
I ended up with 45l. of 1.093 delicacy (this is around my 25th all grain brew and i never had a brew taste that good before fermentation) to ferment and 30 l. of 1.025 small beer. I believe this will be an epic brew.
12 hours later it's happily krausening and temperature is starting to rise.