First Saison of the season. Critique my recipe

I'm psyched to be fermenting nice and hot. Anybody else brewing some quirky Belgian ales in this summer heat?

Here is my recipe

OG: 1062
IBU:40ish
Vol: 5 Gallons
Efficiency: 73%

Grain:
9 lbs. Weyermann Bohemian Pils
1 lb. Vienna Malt
1 lb. Canadian Wheat Malt
8 oz. Corn Sugar

Hops:
60 Mins: 0.75 oz. Norther Brewer Pellets (8.5% aa)
30 Mins: 0.75 oz. Sterling Pellets (7% aa)
KnockOut: 1 oz Sterling Pellets (7%aa)
KnockOut: 0.75 oz. Glacier Pellets (6%aa)

Yeast: Wyeast Belgian Ardennes

Anybody have any comments on the Ardennes yeast for fermenting saisons? I hope it's not too hoppy, and just hoppy enough. Cheers to summer!

I just brewed a Belgian that flirts the pale ale/saison boundaries. It's a bit hoppy (particularly the late addition) for a Saison, but should finish a bit too sweet for a Pale ale

7 lb Pils
1 lb Munich
.75 lb Wheat
.5 lbs Aromatic

10 gm Sorachi Ace FWH
18 gm Sterling @ 30 min.
25 gm Saaz @ 5 min.

~ 40 IBUs
OG 1.056
WLP 566 Saison II - this yeast ferments dry, but tastes sweet.

Its been chugging along at 65F. I'm going to wait a couple more days until moving it to 75F. I like my Belgian yeast characters to be more subtle