For a more traditional recipe, I'd use extra light extract instead of pale, and I'd use about 8 lbs.
The late edition of malt is really helpful, though, when it comes to SRM. I just racked this the other day and it is extremely light in color.
As for the yeast, I think the white labs "belgian Golden" is the more authentic. It's "WL570". The Abbey yeast, fermented at about 68-70 degrees, has produced a lot of very stinky CO2--muy sulfurous. But after 2 weeks, the sulfurly smell is almost gone and a nice fruity, sweet aroma has replaced it.