Yeast for a Belgian Stout - Think Black Albert

I don’t know if this fits in Recipes or here, I am betting here since it is really a yeast question.
We have a BIG Stout recipe (cross between Yeti and Expedition) and have messed around with the hops.  Now, with a Fuggle version, I am looking for some of that complexity and stone fruit flavors found in Belgium.  I want to go with Wyeast 3787 but am a bit worried it may just come out BAD (a poor quad or really weird stout too high in phenolics).  Has anybody chased this before?  Would something more traditional like Wyeast 1084 (at higher temps) produce a more balanced result?  What have you tried and liked?  Or maybe more importantly, what have you tried and NOT liked?  :wink:

I think 3787 fermented in the low-mid 60s would be great.  As would 1762.  1388 if you want something a bit cleaner.