What are you envisioning for flavor of the finished product? Have that in mind when designing any recipe. Take a look at Belgian Pale Ale recipes for reference. I would say the grain bill between a typical APA and BPA would be somewhat similar but the hops would not, because the objective with the two is different. APA you're going more for hop flavor and aroma in the character of the beer, not highlighting yeast flavor. BPA is more the other way around.
I can't really give you good advice here otherwise because I'm not a fan of Belgian yeast with "C" hops or Belgian pale ales for that matter and I've not experimented with them as result. Primarily I brew Wit using Safale T58 and that's about it.
If you've had a commercial example and liked it, research that and use whatever you can find as a refrence. At least that's how I would go about it.