Hey Brandon, I saw your PM and figured it would be better to post here.
Here's what I wrote up at the time:http://seanterrill.com/2009/02/19/batch-25/http://seanterrill.com/2009/04/22/batch-25-update/http://seanterrill.com/2009/11/05/batch-25-tasting-notes/
Most of the info is in the Northern Brewer posts. What I did was boil down to a really concentrated (>1.2 SG) wort, dilute for the initial pitch, then monitor gravity and add a slug of the concentrated wort every time it started to level out. The idea is to keep the gravity low throughout fermentation.
Once I ran out of wort I switched to staggered sugar additions instead. I wouldn't use the dark candi sugar though, since the whole objective is high attenuation. You'll probably also need to rack onto a fresh yeast cake at least once during fermentation. High-gravity Belgian strains seemed to work well, but Chico is also a good choice with the low flocculation.