critique of two recipes to make one belgian amber/saison beer

Hi Everyone,

I am making a Belgian all grain recipe for a little get together, and could use some comments to help select (or change) one of two recipes I am considering.

The hop schedules and yeast are the same right now, the first recipe is an attempt to make a hybrid of a flanders red and a saison. After questioning how that would turn out I made a recipe for a simpler amber saison. I am hoping to make something that is spicy and interesting and kind of refreshing, but still has a decent malt flavors.

Any Suggestions?

Grain Bill #1 OG 1.061 FG 1.015 SRM 10

38% 5 lb Best Malz Pilsner
23% 3 lb Vienna Malt
15% 2 lb Munich Malt
8% 1 lb Acidulated Malt
8% 1 lb Crystal 15L
4% 8 oz Caramel/Crystal Malt - 40L
4% 8 oz Aromatic Malt


Grain Bill #2 OG 1.060 FG 1.015 SRM 11

57% 7 lb Best Malz Pilsner
16% 2 lb Munich Malt
8% 1 lb Crystal 15L
8% 1 lb Caramel/Crystal Malt - 40L
6% 12 oz Honey (wildflower or something)
4% 8 oz Aromatic Malt

Hops (both) ~ 28 IBU
boil 60 mins 1.0 oz Styrian Goldings info pellet 5.4
boil 15 mins 1.0 oz Hallertau info pellet 3.1
boil 5 mins 0.5 oz Hallertau info pellet 3.1
boil 5 mins 0.5 oz Styrian Goldings info pellet 5.4
dry hop 4 days 0.5 oz Styrian Goldings info pellet 5.4

Yeast (both)
White Labs Belgian Style Saison Ale Blend (WLP568) info

Any suggestions on which grain bill to go with? Or any other comments?