Rochefort #10?

So I came across a recipe for Rochefort #10 over in the Realbeer.com Discussions.

Rochefort 10

11 oz. Belgian Cara-Munich Malt
8 oz. German Munich Malt
3½ oz. British Chocolate Malt
2 oz. Belgian Biscuit Malt
11 lbs. M&F Extra Light Dry Malt Extract
1⅔ lbs. Belgian Amber Candi Sugar
1 oz. Styrian Goldings @ 5% AA (5 HBU) (bittering hop)
1 oz. German Hallertau Hersbrucker @ 3.3% AA (3.3 HBU) (bittering hop)
1 tsp. Irish Moss
¼ oz. German Hallertau Hersbrucker (aroma hop)
¼ oz. Styrian Goldings (aroma hop)
1 pkg. Wyeast 1388 Belgian Strong Ale or
1 pkg. Wyeast 3787 Trappist High Gravity
1¼ cup M&F Extra Light Dry Malt Extract

OG: 1.109 – 1.110
FG: 1.020 – 1.021
SRM: 37
IBU: 26
ABV: 11.3%

Method:
Heat 1 gallon of water to 160°F. Add Belgian, German, and British Malts. Remove the pot from the heat and steep at 150°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring the water to a boil, remove from heat and add the Malt Extract, Candi Sugar, and bittering hops. Add water until the total volume in the brew pot is 4 gallons. Boil for 45 minutes then add the Irish Moss. Boil for 5 minutes then add the aroma hops. Boil for 10 minutes. Remove the pot from the heat and chill the wort. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with the priming extract that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 10 weeks until carbonated, then store at cellar temperature.

I’m thinking of making this for my next batch. It sounds like a good end-of-autumn / winter beer, and with the ~16-18 weeks until recommended drinking, it’s coming up on the right time to make it.

I’m thinking of going with Wyeast 3787 if I do it. I’d pitch a 1-pint starter the first time around, then right before bottling I’d probably just squirt a squeeze-tube in. I figure there’s no need for a full starter just to get the priming going.

So, what do you all think?

[EDIT: Yeah, I know… This was supposed to go to but I screwed up. I figure I’ll just leave it here anyway.]