Saisons in the Sun (cat. 16C)

7 lbs Belgian Pilsner Malt
1 lb Caramel Vienne
1 lb Briess White Wheat
1 lb Simplicity Clear Candi Syrup
2 oz French Strisselspalt Pellets @ FWH
1 oz Kent Goldings, UK Pellets @ 60 mins
1 oz French Strisselspalt Pellets @ Secondary
1 oz Bitter Orange Peel @ 5 mins
0.25oz Brewer's Garden Paradise Seed, crushed, @ 5 mins
Wyeast Labs French Saison (Wy3711)

Dough-in water: 9qts
Calculated dough-in water strike temp: 0.2 * (104 - 78) + 104 = 109°F
Water addition to reach 155°F: (155 - 104) * (.2*(9) + 9) / (210 - 155) = (51 * 10.8) / 55 = 10.0 qts.
Water addition for mash-out: (168 - 155) * (1.8 + 19) / (210 - 168) = (13 * 34.2) / 42 = 1.2 qts.
Total anticipated mash water = 20.2qts.
Sparge water = 20 qts.
Total water = 40.2 qts = approx. 10 gallons
Total sweet wort = 40.2 - (40.2 * .04) - (9 * .13) = 38.5 - 1.17 = 37.33 qts
Target amount 20qts + 4qts (trub & equipment lossage) = 24 qts
Total boil=off = 37.33 - 24 = 13.33qts
Expected boil time = 13.33 / 3.733 = 3.5 hours

Target OG was 1.053
Mash temp. - 158°F (dropping to 156°F by end of mash)