You're recipe looks good otherwise. Try and control temp to around 75F.
When it comes to adjusting the expected FG you need to double click on the yeast being used in your recipe. Then you can adjust the average attentuation up to 95% or so to get near what you realistically will with this yeast.
Perfect. I made the adjustment and it dropped the est FG to 1.003. Also I removed the table sugar to keep it more traditional. Here is my revised recipe:
Recipe Type: All Grain
Yeast: Belgian Saison Wyeast 3711
Yeast Starter: 2.9 liters
Batch Size (Gallons): 5.5
Original Gravity: 1.063
Final Gravity: 1.012
IBU: 33.4
Boiling Time (Minutes): 60
Color: 5 RM
Primary Fermentation (# of Days & Temp): 28 days?
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Malts and Fermentables
8lbs Belgian Pils 2 Row
2lbs. Munich Malt
8 oz. Vienna Malt
Hops
1.75 oz. Fuggles Hops 4.5%AA 60 minutes
1 oz. StyrianHops 5.4% AA 20 minutes
0.5 oz. EKG Hops 5.0% AA 0 minutes
2 oz. Fuggles Hops 4.5%AA Dry Hop - 7 days
Mash at 147 for 90 min. Batch sparge at 170 for 10 min. PLanning on a 1L starter. Based on Mr. Malty calculations.
How long to ferment and age? I was thinking no secondary and a fermentation time of around 14-20 days