Rye Saison Partial Mash- Summer in the City!

Hi All, I was wondering what people thought of the recipe below. I'm still a newb and thought I would be good to see if anyone had some interesting insights or thoughts to share on my recipe. It will soon be 90degrees here in Brooklyn so a saison is as much a desire as it is a necessity for homebrewing in July. This was done through Beer Calculus and will be my 9th batch of homebrew and a first with this recipe.

5Gal Batch- 65%eff

Grain Bill
38% 4 .5# Weyermann Rye
28% 3 .3# Briess Pilsen/Light LME
17% 2 # Maris Otter
8% 1 # Belgian Candy Sugar Light
4% 0.5# Castle aromatic malt
4% 0.5# Barley, Flaked

Hops Billl- AA% based on my LHBS
boil 60 mins 1.0 Centennial info pellet 9.9
boil 30 mins 0.5 Northern Brewer info pellet 8.0
boil 5 mins 0.5 Northern Brewer info pellet 8.0
dry hop 7 days 1.0 Palisades info pellet 7.3

Wyeast Belgian Saison (3724) info

Misc Bill
boil 10 min 1 ounces Servomyces Yeast Nutrient info
boil 15 min 1 tbsp Irish Moss info
primary 14 days 1.5 liquid ozs Caraway Seed info
primary 5 days 16 ounces Belgian Candi Sugar

Based on what I read on other posts, I am going to add the Belgian candy in the grain bill to primary after about 4-5days depending on how frisky this yeast gets.

Original Gravity
1.065 / 15.9° Plato
(1.058 to 1.067)
Final Gravity
1.014 / 3.6° Plato
(1.012 to 1.015)
Color
6° SRM / 12° EBC
(Yellow to Gold)
Mash Efficiency
65%




Does anyone see room improvement? Thanks!