Thoughts on Belgian/American Pale Ale Recipe?

batch size 5.5
38 IBUs
Projected OG: 1052
Brewhouse Efficiency: 60%
9.24 SRM
152 Mash Temp

10 lb Belgian-Pilsner
1 Belgian-Aromatic
1 German-Wheat Malt
8 oz American-Crystal 40L
8 oz Belgian-Munich

Austrailian Galaxy 14 %AA
Citra 14.1
Cascade 7.1

Orange zest
Coriander
Star Anise
WLP575 Belgian Style Ale Yeast Blend

Just looking for anything that stands out bad.

I am looking to build the same type of recipe. I think the grain bill looks pretty good, I might go with a biscuit malt in lieu of the munich. Since you already have the belgian aromatics you could probably forego the munich. I am not going to go with the orange/coriander/anise deal but that's just a flavor call.

Ill look into replacing the Munich. Thanks for the reply, and yeah I planned on not putting the orange/cor/star in but figured id see how it turned out!

Ok, I think I have it figured out. This will be the Belgian blueberry amber ale I brew.

Blue Belgian

Style: Belgian Pale Ale OG: 1.053
Type: All Grain FG: 1.013
Rating: 0.0 ABV: 5.24 %
Calories: 174.42 IBU's: 20.14
Efficiency: 70.00 % Boil Size: 7.10 Gals
Color: 11.0 SRM Batch Size: 5.50 Gals
Preboil OG: 1.047 Boil Time: 60 minutes

Grains & Adjuncts
Amount Percentage Name Time Gravity
11.00 lbs 84.62 % Pale Malt (2 Row) Bel 60 mins 1.037
1.00 lbs 7.69 % Caramunich Malt 60 mins 1.033
4.00 ozs 1.92 % Aromatic Malt 60 mins 1.036
4.00 ozs 1.92 % Biscuit Malt 60 mins 1.036
8.00 ozs 3.85 % Oats, Flaked 60 mins 1.037

Hops
Amount IBU's Name Time AA %
1.00 ozs 14.52 Fuggles 60 mins 4.50
0.50 ozs 4.00 Goldings, East Kent 15 mins 5.00
0.50 ozs 1.61 Goldings, East Kent 5 mins 5.00

Yeasts
Amount Name Laboratory / ID
0 dry pkgs Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
2.00 oz Blurberry Extract 30 mins Bottling

Mash Profile
Profile Name: All Grain Profile 1

Grain Temp: 70.00 °F Mash Tun Vol Loss: 0.75 Gals
Grain Absorption: 0.13 Gals/lb Tun Temp Loss: 4.50 °F
Cooling Shrinkage: 4.00 % Kettle Trub Loss: 0.75 Gals
Hourly Boiloff: 9.00 %

Mash Steps:
Sacch' Rest 60 [email protected]°F
Add 16.25 qts water @ 169.6°F
Mash out 10 [email protected]°F
Add 8.08 qts water @ 212.0°F
Fly Sparge