Overall, it looks pretty good to me. I'll agree with the recommendations about the sugar. Clear Candi Syrup is a waste of $$$, IMO. You get no real flavor contribution from it at all. I'd use plain table sugar if you're not looking for any flavor from your syrup addition. But I'd encourage you to use some Dark Candi Syrup (I like a pound each of D-90 and D-180 for some added complexity) if you really want to highlight that awesome plum/dried cherry note from the Special B and 1762.
If you're going for more of a Barleywine with Belgian accents, then ferment really cool. Like 60-62F. That will keep the banana esters real low, but you'll still get some of the fruit that you're looking for from the 1762.
One other option for yeast is WY3864 (Canadian-Belgian, i.e., Unibroue), which is currently available as a Private Collection strain through March. When fermented cool it is in the same ballpark as 1762, but will ferment a tad drier. It's more plums than dried cherries to me, and has a bit more spice. It also lets a lot of malt flavor through. It's probably my favorite Belgian strain, and I really wish it was available year-round.