The goal here is make something like Rochefort 8 using a Rochefort-like process.

BLAM reports:
-A mash schedule of 135F, 145F, 165F and 172F managed by infusions.  
-Small amounts of wheat starch (not malt)
-Dark and light sugars with a small corriander charge with the last hop addition.
-Styrian goldings and hallertau.  Carbed to 3.5 vol.
-89% attenuation, OG 1.079. Calculated FG of 1.008.
-22 IBU, ~30 Lovibond
-Pils and caramel malts for grainbill, probably from Dingemans

Beer Captured reports 9.2%vol, which agrees with BLAM and bottle labels.

Additional sources report:
-90 minute boil with bittering at 80 and aroma at 10
-5% wheat starch (used to be corn starch)
-Ferment starts at 66F, increasing to 73F

All sources agree on WY1762.

Photos of the display case at Rochefort show a light grain (pils?), dark grain (special b or caravienne?), wheat starch, dark solid candy and white granular sugar.  Not that the pictures are authoritative.

Some sources report 32 pppg for refined starch, the same as honey.

Dark candi syrup (carmelized fructose only) that has not been separated from the starting sucrose might be a good sub for the dark and clear candy that is normally recommended - as long as the composite color is something like amber rock sugar.

Next time:
-2-4oz of De-husked Carafa III should deepen the color quite a bit without changing the flavor too much.
-Back off on the Special B if it's too assertive
-Corriander?