Next brew a dubbel, advice/suggestions...

This is going to be my second recipe that I have formulated.

What do you think? Any suggestions/comments are always appreciated.

Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.50
Boil Time: 60 min

Amount Item Type % or IBU
7.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 73.68 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.26 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 5.26 %
0.50 lb Special B Malt (180.0 SRM) Grain 5.26 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 10.2 IBU
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 10.53 %
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 1000 ml] Yeast-Ale

Est Original Gravity: 1.070 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.00 %
Bitterness: 21.8 IBU
Est Color: 15.0 SRM

Steep grains for 30min @ 155°

1) Where are you getting your IBUs from? I only see the one addition of Styrian
2) What are your plans on fermentation temps? Different temps at different stages of fermentation are really important for all Belgian beers, but especially dubbels. I would recommend pitching at ~68 and letting it rise naturally to the high 70s

As far as temps go, that will not be hard to do, I live in az, and a couple days ago we had some 88-90 days. My rhermostat stays at 78. The IBU's are calculated from Beersmith, with Late Addition.