Advice on my next Belgian IPA

[MrBlackrock]

Hi all.

Been lurking the forum for a while. I havent created much recipes yet and would like advice on my next Belgian IPA:

4.00 kg CHÂTEAU PILSEN 2RS (1.5 SRM) Grain 1 63.0 %
1.00 kg Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 2 15.7 %
0.45 kg (fr) CHÂTEAU ABBEYE NATURE® (22.4 SRM) Grain 3 7.1 %
0.45 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 4 7.1 %
0.45 kg Wheat, Flaked (1.6 SRM) Grain 5 7.1 %

7.00 g Bravo [15.50 %] - First Wort 60.0 min Hop 6 11.5 IBUs
7.00 g Bravo [15.50 %] - Boil 60.0 min Hop 7 10.4 IBUs
14.00 g Amarillo [9.20 %] - Boil 5.0 min Hop 8 2.5 IBUs
14.00 g Willamette [5.50 %] - Boil 5.0 min Hop 9 1.5 IBUs
14.00 g Amarillo [9.20 %] - Steep/Whirlpool 20.0 min Hop 10 3.7 IBUs
14.00 g Willamette [5.50 %] - Steep/Whirlpool 20.0 min Hop 11 2.2 IBUs
28.00 g Amarillo [9.20 %] - Dry Hop 14.0 Days Hop 13 0.0 IBUs
28.00 g Willamette [5.50 %] - Dry Hop 14.0 Days

1.0 pkg Safebrew Abbey Ale (DCL/Fermentis #BE-256) Yeast 12 -

Couple of things:

-Not sure about Willamette. Was CITRA then i changed it. Seemed like Citra + Amarillo would be too much alike.
- Dry hoping in Active fermentation (High Krausen)

Grain bill:
-I have 1# of Weyermann Abbey grains that im guessing would be nice in this.
-The 1kg of Gambrinus is in fact a local pils malt that i am trying to slowly get rid off (extremely high corn smell..not my thing)

Thanks for the input !