First try at formulating a recipe

[E_Marquez]

My ferm chamber is full, but want to brew this weekend.... So a Saision Yeast I can ferment at 72-75 deg f ambient temp is my plan.
The recipe I built is below..
What am I going for???? Good beer, simple partial mash, using a saison yeast.
Hoppy nose (maybe dry hop for 3-5 days at the end of fermentation?)
Moderate malty flavor


Recipe thoughts?
Thanks

Fermentables for 5.25 gal batch
2-Row Caramel Malt 1.5 lb Steep 60 min
Roasted Barley 2.0 oz Steep 60 min
Briess Amber DME 5.5 lb Boil 60 min
Briess Dark DME 1.0 lb Boil 60 min 35

Hops

Horizon 0.25 oz 60 min Boil Pellet
Willamette 0.8 oz 60 min Boil Pellet
Centennial 0.5 oz 30 min Boil Leaf
Cascade 0.25 oz 30 min Boil Pellet
Willamette 0.5 oz 30 min Boil Pellet
Centennial 0.5 oz 1 min Boil Leaf
Liberty 0.25 oz 1 min Boil Pellet

Yeast

White Labs Austin Homebrew Classic Saison Yeast Blend WLP560
Saison blend that marries both earthy, spicy notes with fruity ester production. Slight clove-like characteristic in finished beer flavor and aroma.

Attenuation: 70-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78°F (20-26°C)
Alcohol Tolerance: 5-10%

 

[JordanKnudson]

So I stumbled upon this from a related post, and I'm curious. Did you ever brew this? It seems kind of all over the place (but sometimes that can be really cool). How did it turn out?