Looks good to me! Probably don't need the carapils but shouldn't be too much in a 10 gallon batch I wouldn't think. Could up the sugar a bit if you wanted to.
Using that yeast though, I would see if you can bump it up to 80+ (mine got around 90 for a bit...) somehow for a few days after the first day or two. I've made two batches with that yeast and I'm not sure if that's the only factor, there are a lot more of those tasty saison esters and phenolics in the batch where I got the temp up there more.. I'm sure you'll make good beer without driving it that high, but it really shines when fermented 80+ I think.