Recipe & Procedure Critiques: Belgian Pale Ale

Making the starter tonight, Brew day tomorrow!

Grain Bill:

Pilsner Malt - 7 lbs
Aromatic Malt - 1 lb
Special B Malt - 1 ounce
Biscuit Malt - 2 ounces

Wyeast 3522 Belgian Ardennes


Steps


Mashing
Lay 10lbs Grist @ 69 degrees
Mash Strike 6.75 gallons @ 161 degrees
Temperature should be 154 degrees
Saccharification Rest @ 154 degrees for 60 minutes
Start Drain of Sweet Wort to 7.5gal kettle
Lauter 2 Quarts
Obtain ~6.25 gallons of Sweet Wort
Take Sample
Cool Sample to 60 degrees.
Take OG Reading


Boil
Start boil of sweet wort
Total Boil time: 90 Minutes
Start Timer at first sign of Hot Break
Add 0.3 Oz Magnum 14.1% AAU @ 60 minutes
Add 0.5 Oz Hallertau 4.2% AAU @ 15 minutes
Add 1 tab Whirflock @ 15 minutes
Flame Out & Skim Hot Break
Place Kettle in Ice Bath
Add Iced Sealed 2Ls to Cool Faster
Stir Hopped Wort as it Cools
Cool Hopped Wort to 60 degrees
Skim Cold Break with sanitized strainer


Fermentor
Syphon from Kettle to Carboy
Filter Syphon Runoff with Mesh Bag
Verify 5 gallons of Hopped Wort
Aerate Hopped Wort
Pitch Yeast Starter
Aerate Mixture
Airlock

Forgot to add the stats:

OG 1.042
FG 1.011
IBU 24
ABV 4.0 %
SRM 7