What you think of my belgian Xmas recipe?

[rockdemon]

I have a belgian dubbel recipe that Ive brewed a couple of times, Im always doing small changes to it and now I want to make it more of a christmas beer so ive increased some of the specialy malts and the wheat to give it more head. I just want a small hint of spices so this is what i came up with:


HOME BREW RECIPE:
Title: Premiere D'emon Xmas

Brew Method: All Grain
Style Name: Belgian Dubbel
Boil Time: 90 min
Batch Size: 2.6 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.041
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.063
Final Gravity: 1.010
ABV (standard): 6.91%
IBU (tinseth): 26.1
SRM (morey): 20.9

FERMENTABLES:
3.75 lb - German - Pilsner (64.7%)
0.35 lb - Belgian - CaraMunich (6%)
0.35 lb - Belgian - Aromatic (6%)
0.35 lb - Belgian - Special B (6%)
0.55 lb - Belgian Candi Syrup - Dark (9.5%)
0.45 lb - German - Wheat Malt (7.8%)

HOPS:
0.5 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 13.89
0.5 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 30 min, IBU: 12.2

MASH GUIDELINES:
1) Infusion, Temp: 149 F, Time: 90 min, Amount: 10.6 qt, 71 grader i med ph pulver
2) Infusion, Temp: 169 F, Time: 6 min, Amount: 6.3 qt
Starting Mash Thickness: 1.9 qt/lb

OTHER INGREDIENTS:
0.2 oz - moss, Time: 15 min, Type: Fining, Use: Boil
0.2 oz - crushed coriander seeds, Time: 5 min, Type: Spice, Use: Boil
0.2 oz - clove, Time: 20 min, Type: Spice, Use: Boil

YEAST:
White Labs - Belgian Ale Yeast WLP550
Starter: No
Form: Liquid
Attenuation (avg): 81.5%
Flocculation: Medium
Optimum Temp: 68 - 78 F
Fermentation Temp: 72 F
Pitch Rate: 0.75 (M cells / ml / deg P)