Did you put that Candi Sugar into Brew Target? That alone will dry the beer out and balance out the residual maltiness that the rest of the grain bill will contribute.
The implicit reason the Candi Sugar is added is to dry out a beer and offset some of the maltiness to create that Belgian/abbey style.
I agree it looks fine as-is. The biggest contributor to any residual maltiness is the Munich, so if you are worried, just bump that down to 1.0 lbs insted of 1.5 lbs.