3711 is a saison yeast, and a high attenuator at that. The style you're going for has a subdued yeast character usually from a clean ale yeast, or a lager yeast fermented a bit warm.
You've got a lot of cara/crystal malt for any recipe (1/3 of the grain bill). This will help to counter the high attenuation of the yeast, but it will give you over the top caramel flavors.
Your hops look fine, although I believe adding flavor/aroma hops is out of the norm.
I'd highly recommend reading Farmhouse Ales if you want to brew something "to style."
I'd keep the pils, and maybe .5 lbs of the caravienna, sub the rest of the malt for Munich, and add a touch of dark malt (say 2-3 oz of carafa) for color, leave the hops as is, and ferment with either a German ale strain (not hefeweizen) or I had good results with 2206 fermented around 60 degrees.
Hope that helps, good luck!