An Belgian Tripel recipe has caught my eye, but it looks like an imperial style. OG is estimated at 1.100+, and final abv is close to 11.5%. I'm planning on a Wyeast Belgian Ardennes yeast.
My plan is to split the brew-day into at least two days; starting with a lesser volume medium-gravity wort to pitch the yeast into, then adding the sum of the wort and fermentables at high krausen, after the yeast have really taken hold.
Is this approach the best way to ensure healthy fermentation in this high gravity wort?
What alternatives are out there--and their pros/cons?
What other aspects should I be concerned with?