Belgian Golden Strong Recipe help

[aralbert]

Planning to make a BGSA this weekend...wanted a little critique for the recipe I've created. I'll be using Wyeast 1388 and making a larger start (as per Mr. Malty calculations). My plan is to mash at 149F for 75 minutes. I've read different ideas about when to add the candi sugar...what do you all thing? I've used candi sugar once in the past and just added with 15 minutes left in the boil to make sure it all dissolved.


Recipe: Golden Budha Belgian Strong
Style: Belgian Golden Strong Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.080 SG
Estimated Color: 4.7 SRM
Estimated IBU: 30.3 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 80.0 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 5.0 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 3 1.7 %
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 8 13.3 %

Hops:
------
1.00 oz Saaz [4.00 %] - Boil 90.0 min Hop 4 12.8 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 90.0 mi Hop 5 17.3 IBUs
1.00 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 6 0.3 IBUs

What do you think?

 

[aralbert]

Forgot to include the following...

Estimated OG: 1.080 SG
Estimated FG: 1.007 SG
Estimated Color: 4.7 SRM
Estimated IBU: 30.3 IBUs