Please critique this Saison recipe

Hi all,
I've got a bunch of wit yeast left over and thought about using it in a saison. I know it's not the typical yeast, but I have it and need to use it and want something different than a wit. Anyway take a look and let me know your thoughts.
thanks

Change of Saison

A ProMash Recipe Report


BJCP Style and Style Guidelines
16-C Belgian & French Ale, Saison

Min OG: 1.048 Max OG: 1.080
Min IBU: 25 Max IBU: 45
Min Clr: 5 Max Clr: 12 Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 19.00
Anticipated OG: 1.057 Plato: 14.16
Anticipated SRM: 6.7
Anticipated IBU: 28.5
Brewhouse Efficiency: 87 %
Wort Boil Time: 60 Minutes


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.94 Gal
Pre-Boil Gravity: 1.049 SG 12.12 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
84.2 16.00 lbs. Pilsen (2 Row) France 1.039 2
5.3 1.00 lbs. Flaked Soft White Wheat America 1.034 2
5.3 1.00 lbs. Munich Malt (2 Row) France 1.038 7
2.6 0.50 lbs. Flaked Barley America 1.032 2
2.6 0.50 lbs. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.25 oz. Hallertauer Tradition Pellet 6.00 24.6 60 min
2.00 oz. Saazer Whole 3.30 4.0 10 min


Extras
Amount Name Type Time
0.50 Oz Grains of Paradise Spice 5 minutes(boil)


Yeast





Generated with ProMash Brewing Software

Its not really going to be a saision without a saison yeast, but you should get some spicy flavors from the added grains of paradise. Give it a shot, recipe looks good.

Yeah, the yeast isn't quite right, but I figure if I let it ferment rather high I should get some fruity phenols from the wit yeast which the style calls for.

Not sure about the Special B in there. Just looking for some complexity? The flaked is also non-traditional I think. Can't argue with the GoP, I just used them in my saison. I guess you're not going for a traditional saison with the wit yeast, so the grain bill doesn't need to be so traditional either. I think it will be great beer. My recipe was just pils, munich, and wheat. Mash loooowwww, and ramp up the ferm temp <-Jamil's advice, not just my own.