Abbey Ale - Feedback please

A friend wants an "abbey ale" for his wedding this summer. What I could find was a Belgian Dubbel was probable closest. He wanted it darker then the New Belgium one but close in taste. I am look for feed back on this before I even do a test run.

7 lbs Light DME
1 lbs Caramunich
.5 lbs Crystal 80L
.5 lbs Chocolate Malt
.5 lbs Special B
.5 lbs Cara-Aroma

1 lbs Candi Sugar Clear

Hops

.5 oz Target (60 min)
.5 oz Liberty (30 min)
.5 oz Willamette (10 min)

Yeast
WLP500 or Wyeast 1762

I used this recipe for a basis. https://www.homebrewtalk.com/f12/anyone-have-new-belgium-abbey-clone-recipe-122610/

Any thoughts would be appreciated.

Personally I would cut back on the caramel malt, just leaving the Special B. Since you're doing extract, you could replace it with some Munich LME. Are steeping or mashing? If you're mashing you could just do a PM with Special B, Munich, and some Aromatic. The problem with that much caramel malt is that it will leave too much sweetness, and a good Belgian ale is going to be on the drier side.

I'd also use some amber candy syrup instead of the clear.

It will be steeped. I can drop the 80L and I can get Munich LME. Switching Sugar is possible to.