Charlottesville Area Masters of Real Ale

Hey guys,

Would love some thoughts on this Belgian Strong Ale that I am planning to brew tomorrow:

50% Bohemian Pilsner
14% Munton's Extra Light DME (mash tun restrictions)
14% Turbinado
14% Special B
8% Munich 10L

18 IBU Goldings for 90 minutes
8 IBU Goldings for 15 minutes
1 IBU Goldings for 1 minute

3787 Trappist High Gravity yeast

Target OG: 1.081
Target FG: 1.019
Target ABV: 8.3%

I plan to have it in primary for 10-12 days and then secondary for the 2 weeks I am in France, before bottling and leaving it to age for Thanksgiving 2012.

My main question is whether or not to replace some of the DMI with dark candi sugar?

UPDATE: had to change the recipe because of malts available at Fifth Season.