I would do it as a classic Reblochon but wash it with the Belgian ale + coarse salt instead of morge mix. See what you get and adjust it from there. The Chimay recipe is very close to Reblochon. There may be a bit more thermophilic on it or cooler aging and more washing, but these are the adjustments you should make once you test your first ale-washed Reblochon until you get it right. Heck, you may not even want to adjust it as it may come out perfectly on the first try (especially if you made Reblochon before)