Westvleteren Abt 12 Begins!

I am trying to do a clone of the Westvleteren Abt 12. I have never tasted this beer before, but I like what I hear about it on the interweb.
Here is the recipe:
Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: 2-3L
Batch Size (Gallons): 5.5
Original Gravity: 1.071
Final Gravity: 1.015
IBU: ?
Boiling Time (Minutes): 60
Color: ?
Primary Fermentation (# of Days & Temp): 14 days at 68
Additional Fermentation: Bottle condition for 3 weeks
Secondary Fermentation (# of Days & Temp): 14 days at 68
Tasting Notes: See below

Grain:
17.5 lb Dingemans Belgian Pilsner
1 lb Caramunich (belg)
.44 lb Biscuit
.31 lb Aromatic
.25 lb Special B
.19 lb Chocolate

Candi Sugar:
1 bottle of the Dark Candi Syrup(this is key, use the syrup)
.25 Amber Rock Candi
Added with 15 mins left in the boil

Hops:
1.25 oz. Styrian Golding (60 min)
.25 oz. Styrian Goldings (15 min)
.25 oz. Haullertauer (15 min)
.25 oz. Styrian Goldings (1 min)
.25 oz. Haullertauer (1 min)

Yeast:
WLP 530 (probably gonna want to make a 1 gallon starter)

Single infusion mash at 149 for 90 min. Mash out at 170 for 10-15 min. Sparge at 170. Boil for 60 minutes.

I got this recipe from http://www.homebrewtalk.com/f73/westvleteren-12-clone-81698/.

I made a yeast starter last night with my new 2 Liter Erlenmeyer Flask. I did the boil right in the flask, but it got too active and then boiled over. Originally I had 6 0z. Muntons Dark Dried Malt Extract and .25 teaspoon of Yeast Nutrient in 2 Liters of water. After it boiled over, I added a little bit more DME to a glass of water and put that in the flask to bring it up to 1700 mL. I boiled it gently for 15 minutes and let it cool over night. I know I shouldn't have put the yeast in straight from the fridge, but I did. That was about 4 hours ago and no activity yet. Hopefully it wakes up because I am brewing this batch tomorrow!