For the Belgian half, I can tell you what I'd do to avoid making the kind of Belgian IPA I don't like. Maybe using this wort for both beers would give you a unique take on American IPA.
-Use some pilsner malt. Avoid crystal malt. Add some Munich or aromatic for color.
-Keep sulfates below 100ppm.
-Use acid to bring kettle pH down to 5.3-5.4
-Avoid bubblegum flavors. This might mean fermenting some yeasts in the mid 60s, like 3522.