If it is an authentic Belgium yeast, there should not be a problem obtaining those trademark Belgium elements at mid 60's.
I have made around 100 Belgiums (BGS, Blonde being the most-often-brewed; and also Dubbel, BPA, and a couple Saisons), with a wall full of sweet medals, so I speak from experience. I am a BJCP Recognized rank. Not that that means much. Some judges don't even brew. Anyhow as I'm not a regular on here I want you to know I'm not Totally ignorant.
I have used various yeasts and they all act differently. But in general, Belgium yeasts like to start mid 60's and ramp up.
My main point being, it's pretty much automatic you will get those flavors if you use a Belgium strain, even in the 60's.