OP, are you dead-set on brewing a Belgian style? If so, you are probably going to need to do something to increase your fermentation temperature. There are several styles that might work perfectly in your environment without additional equipment: An altbier, or a kolsch, or maybe a Scotch Ale. Among the WYeast strains you might consider 1007 German Ale, 1728 Scotch Ale, or 2565 Kolsch. It might be an interesting experiment to try Belgian Triple ingredients with the 1728, which is very alcohol tolerant. I have no idea how it would turn out; might be great or might suck big time. I would only do that if (like me) you take a very casual attitude about brewing to style.