Reason for the Saison

Beer: Reason For The Saison
Style: Saison
Type: All grain
Size: 5.5 gallons
Color: 17 HCU (~10 SRM)
Bitterness: 23 IBU
OG: 1.074 FG: 1.010
Alcohol: 8.3% v/v (6.5% w/w)

Grain:
11 lb. British pale
2 lb. Wheat malt
2 lb. American Munich
1 lb. Gambrinus Honey Malt
4 oz. Belgian aromatic
8 oz. Belgian biscuit
8 oz. American crystal 10L

Mash: 64% efficiency
Single infusion mash at 148° for two hours. Sparge at 170°.

Boil: 90 minutes SG 1.055 7.5 gallons

Hops:
.5 oz. Styrian Goldings (5.5% AA, 60 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
.5 oz. Styrian Goldings (5.5% AA, 30 min.)
.5 oz. Saaz (3.75% AA, 15 min.)
.5 oz. Styrian Goldings (5.5% AA, 5 min.)

Last 15 minutes of the boil add:
1 lb. Jaggery Sugar
Zest 1 Navel Orange
Zest 1 Grapefruit
1 tsp Corrinader (All Spices Ground)
1 tsp Cardamom
1 tsp Grains of Paradise
1 tsp Star Anise
1 tsp Biter Orange Peel

Yeast: Wyeast 3726 Farmhouse Ale yeast

Fermentation:
The hotter the better, try to ferment in the low to mid 90°s.
Rack to secondary and hold for 6 weeks at room temp.

Any tasting notes? How did this turn out? What would you change?

I'm interested to know, too. I have a similar situation in secondary right now. I also used an "Asian" spice bill: Vietnamese rock sugar, green cardamom, star anise, cinnamon bark, bitter orange, black pepper, coriander, fennel seed. I'm not going to taste it until February.