My Second Tripel

Going to kettle on Monday. A little different from my first attempt. Does it look OK? I have some sugar that I'm using up, that's why there are 3 types:

#16 Belgian Tripel

Batch Size: 12.00 gal Boil Size: 14.00 gal
Boil Time: 75 min Brewhouse Efficiency: 75.00
Est Original Gravity: 1.080 SG Est Final Gravity: 1.017 SG
Bitterness: 31.8 IBU Est Color: 4.7 SRM

27 lbs 8.0 oz Pilsen (1.6 SRM) 83.97 %
12.0 oz Aromatic Malt (19.0 SRM) 2.29 %
8.0 oz Wheat Malt (3.5 SRM) 1.53 %
2.00 oz Saaz [2.10 %] (75 min) (First Wort Hop) 5.4 IBU
1.50 oz Hallertau [4.00 %] (60 min) 6.7 IBU
3.50 oz Hallertauer [3.60 %] (60 min) 14.0 IBU
1.00 oz Tettnang [4.80 %] (30 min) 4.1 IBU
1.00 oz Tettnang [4.80 %] (5 min) 1.1 IBU
0.50 oz Tettnang (plug) [4.60 %] (5 min) 0.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.00 items Yeast Nutrient (Boil 15.0 min)
1 lbs Candi Sugar, Clear (0.5 SRM) 3.05 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) 3.05 %
1 lbs Dememera Sugar (2.0 SRM) 3.05 %
1 lbs Honey (1.0 SRM) 3.05 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) [Starter 2L]

Mash Profile
Infusion/Decoction Step Time Name Description Step Temp
90 min Beta Rest Add 29.33 qt of water at 163.9 F 150.0 F

Notes
Pitch @64°F for 3 days then let rise to 70°F until done.
Sugars are 17% of fermentables.