Saison - Recipe Review Wanted

Batch Size: 5.5 Gallons
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.004 (°P): 1.0
Alcohol (ABV): 6.35 %
Colour (SRM): 5.7
Bitterness (IBU): 27.6 (Rager)

7 lbs Pilsner
1 lbs Munich
1 lbs Vienna
0.35 lbs Aromatic Malt
1 lbs Turbinado Sugar

Saaz (5.5% Alpha) @ 90 Minutes (Boil)
Hallertau (2.3% Alpha) @ 20 Minutes (Boil)
Saaz (5.5% Alpha) @ 10 Minutes (Boil)
Hallertau (2.3% Alpha) @ 1 Minutes (Boil)

Single step Infusion at 149°F for 90 Minutes. Boil for 90 Minutes

Wyeast 3711 - French Saison

Thinking the pale base blend of Pils, Vienna, and Munich will make a complex malt backbone complimented with the Aromatic which should stand out in such a mild base but not be overwhelming and obvious. The Turbinado Sugar should help thin the body and add another layer of flavor complexity.

I've actually never done a complex hop schedule. This will be my most complex yet. How does the hop schedule look? Two ounces in noble flavor and aroma seemed appropriate for a Saison. Thoughts on that? I have a pound of each so variety is not changing.

Looks solid, should be tasty, similar to a recipe I've brewed a couple times, I use Candi though.