I've never done a Belgian Stout, so I dont have a lot of specifics for you. I say go for it with the D-180, though. Even though Belgian yeast is what ultimately makes a brew "Belgian", the dark Candi Syrups and Special B definitely add a degree of "Belgianness" as well.
For hops, I'd probably want something relatively clean and neutral. I'd probably go with all my IBU's at 60 minutes from either Magnum or something noble. Between the roast malts and the Belgian yeast, I think you have enough going on as it is. Adding late hops may just get in the way and muddy things up.