Critique Belgian Pale Ale

Just want to see what people think of my Belgian Pale that I will be making soon. Want to know if there is too much going on in the brew, and if I should cut out one of the grains.

3.5 Gallon batch, All-grain
4.5# Pilsner
1# Caravienna
8 oz Biscuit
8 oz Aromatic
.5oz Saaz 60m
.5oz Saaz 15m
Yeast Wlp530
According to beersmith, 21.5 ibu's , 9.9 srm, Og 1.051

Let me know what you think...

I think the 31% of non-base malt is going to result in a high final gravity (1.015+), even with a very low temperature & long mash. Some recipes in that style are 8-10% non-base malt. You can get 80+% attenuation of the pilsner but I'm concerned about the fermentability of the rest of the grain bill.

Here are a few reference recipes:
http://beerdujour.com/recipes/jamil/the_jamil_show_-_belgian_pale_ale.html
http://www.candisyrup.com/uploads/6/0/3/5/6035776/belgian_pale_-_variation_002x.pdf
http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_6_blonde_clone_-_003x.pdf

Did some adjusting. The saaz I picked up is 3.6 percent. So I adjusted the recipe too add more bitterness.
Changed it to:
5.5# Pilsner
.25# Aromatic
.25# Biscuit
.5# Caravienna
1oz saaz 3.6% 60 min
.5 oz saaz 3.6% 15 min.
IBU 32.2 SRM 7.1 OG 1.051.
That should give it a lower FG. 3.5 Gallon all-grain

I have not brewed this style yet and I want to know from people who have brewed it before if the biscuit and aromatic will be noticeable at the .25# amounts, or will be overpowered by the caravienna.

4oz of biscuit & aromatic will definitely noticeable...those are the amounts I use in 5-6 gallon batches. I love caravienna...I've never used it in Belgian Pale Ale, though I know many people do. Another alternative would be straight Vienna malt. Still give a grainy sweetness & some color and ferments dry.