hoping to brew an imperial Belgian IPA

I am going to use 14lbs pale malt, 2 lbs Vienna, 1 lb crystal, 1 lb carapils, 1 lb wheat, and one pound dark Belgian candy sugar, and a ton of hops. I'm going to ferment using a trappist yeast. Does this sound about right? I'm shooting for an OG of about 1.090. According to my math, hopefully my efficiency will be about 73%. Does this all sound right? Any tips or suggestions?

I should add that this will be a 5g batch

You may be using too many hops. I'd cut it down closer to a pound.

My belgian hopped ale was one of my best ber brewed ever.
I used wyeast belgian ardennes and a lot of styrian golding.
the grain bill was only pale malt as the base and some wheat (flackes). At the last 10 min of the boil I also added homemade candy sugar.
I wouldn't use carapils and crystal malt, beacouse belgian beer must be dry, otherwhise thy tend to be difficult to drink.

I prefer a very basic recipe and take care about fermentation temperature...

calder said:

you may be using too many hops. I'd cut it down closer to a pound.

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