Not exactly sure what you are asking.
Some comments:
- What is Belgian Pale? If they are grains, you need to mash them, not steep them.
- I'd just use plain table sugar; that's pretty much what clear candi-sugar is. With honey, it will just ferment out and not leave much (if any) honey flavor.
- Not sure what the Belgian Pale is, but I'm assuming your OG will be about 1.050. A pound of table sugar in there will increase the OG by .009, and also lower the FG by about .003. I don't know if any software accounts for this. Since a simple sugar solution will ferment to below 1.000, this will offset some of the residual sugars from the malt. You want Belgians to be drier, so adding sugar is a good thing.
- Start the ferment off around 68 to 70 F, and let it rise/raise the temp to about 80 F over 5 days. You will not get an alcohol taste. The starting temperature is all important to minimize any alcohol taste, and the finishing temperature is all important to getting flavors from the yeast.