Dark Belgian Saison Advice

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This my first crack at a Dark Belgian Saison for the winter months. I want something drinkable, but flavorful. 3711 and 530 are two of my favorite yeasts, but I've never used them together.

If anyone sees anything obviously silly about my recipe I'd love some advice. Thanks!

Recipe: Alarum (DECK) TYPE: All Grain
Style: Saison
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 18.3 SRM SRM RANGE: 5.0-22.0 SRM
IBU: 24.9 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs
OG: 1.043 SG OG RANGE: 1.048-1.065 SG
FG: 1.005 SG FG RANGE: 1.002-1.008 SG
BU:GU: 0.574 Calories: 152.6 kcal/12oz Est ABV: 5.0 %
EE%: 82.00 % Batch: 10.50 gal Boil: 12.10 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------
PH: 7.00
Ions:
Calcium: 63.68
Magnesium: 12.16
Sodium: 13.00
Sulfate: 73.22
Chloride: 94.62
Bicarbonate: 21.10


---FERMENTABLES---
Amt Name Type # %/IBU
8 lbs Viking Pilsner Malt (2.0 SRM) Grain 5 53.8 %
4 lbs Viking Vienna Malt (4.3 SRM) Grain 6 26.9 %
1 lbs Rye Malt (4.7 SRM) Grain 7 6.7 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 8 0.8 %
1 lbs 12.0 oz Candi Sugar, Dark (180.0 SRM) Sugar 9 11.8 %


Name Description Step Temperat Step Time
Mash Step Add 5.52 gal of water at 164.7 F 152.0 F 60 min

---SPARGE PROCESS---
Fly sparge with 8.40 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.039 SG Est OG: 1.043 SG
Amt Name Type # %/IBU
20.00 g Merkur (Hallertauer Merkur) [13.60 %] - Hop 10 18.7 IBUs
40.00 g Spalter Select [3.70 %] - Boil 20.0 min Hop 11 6.2 IBUs


---FERMENTRACK FERM PROCESS--------------------
====================================
| Ring the Bell 3 |
| Standard Profile |
====================================
| 5m | 63.00 F |
| 5d | 76.00 F |
====================================

Slow-rise 63-76 over 5 days.
Hold at 76 3 days
Cold crash to 32 for 4 days
Keg
 
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