I don't know if it will be a clone, but it looks like a nice recipe for a Belgian.
Instead of corn sugar you can just use plain table sugar. I have also used turbinado sugar in some of my Belgians and it adds a nice taste to the brew. I have used the Candi Syrup products and I highly recommend them, they are very good. I often add the sugar after fermentation slows, usually about 4-5 days. Just boil the sugar up in a little water, cool and add to the fermenter. This lets the yeast work on the more complex sugars of the wort for a few days and then they get a feast of simple sugars later.
Your fermentation schedule looks great. Pitch low and slowly get the temp up works great.