any suggestions for my first dubbel?

[homebrewnewbie]

This is my seventh all grain batch and it's a little ambitious, but I think it'll be great if I can pull it off. The only thing I'm not sure of is how strong the smokey and oak flavors will be, so any suggestions will be great.

6 gal batch post boil @ 75% efficiency should yield 1069 OG, 7% ABV.


Smoked & Oaked Dubbel
Grain Bill:

Pilsner 2 Row, Bel - 9 #s
Brown Malt, US - 2.5 #s
Smoked Malt - 3 #s
Vienna Malt - 1 #
Candi Sugar, clear - 1 #

Hop Bill (21 IBUs)
Brewer's Gold - 1 oz
.5 @ 90 min (FWH)
.25 @ 60
.25 @ 30

Hersbrucker - 1 oz @ 5 min.

Yeast: White Labs 0575 (Belgian Ale Blend)
-This yeast is made to tone down fruity esters, but still allow some to come through the aroma and clean up the finish.

1# oak chips added to secondary (last 7 days)

Mash Schedule:
-154 F - 60 minutes
-Sparge at 165, hoping to get higher efficiency due to poor lauter tank design.

Primary 7 @ 67 F (7.9 gal ale pail)
Seconday 14 @ 70 (5.5 gallon better bottle)
mature in 5 gal keg for 14 @ 70

Any well-informed suggestions will be appreciated!

-bottled: standard amber ale, dark mocha porter
-primary: nut brown ale