Whacha think of this Belgian recipe?

[Chamuco]

I recently brewed a farmhouse ale and It turned out great with WY3726/3724 fermenting in the 90's. I want to brew a bigger beer with the leftovers and I came up with this recipe. I am stuck with the 12lb pils / 1lb sb since I accidentally mixed them together. I've never used special b in a belgian...hummmm. Any comments welcome.

Aunt Ester Belgian Ale

Recipe Specifics
----------------

Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 14.75
Anticipated OG: 1.078 Plato: 18.77
Anticipated SRM: 21.6
Anticipated IBU: 34.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.4 12.00 lbs. Pilsener Belgium 1.037 2
6.8 1.00 lbs. Special B Malt Belgian 1.030 120
3.4 0.50 lbs. CaraMunich 40 France 1.034 45
1.7 0.25 lbs. Aromatic Malt Belgium 1.036 20
6.8 1.00 lbs. Candi Sugar (9-90) Candisyrup 1.032 90

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Styrian Goldings Pellet 2.40 19.8 60 min.
1.00 oz. Czech Saaz Pellet 3.00 6.3 30 min.
1.00 oz. Czech Saaz Pellet 3.00 3.3 15 min.
2.00 oz. Tettnanger Tettnang Pellet 4.01 5.5 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

Wyeast 3726 Farmhouse Ale / Wyeast 3724 Beligan Saison


Water Profile
-------------
Calcium(Ca): 12.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 13.0 ppm
biCarbonate(HCO3): 74.0 ppm

pH: 8.31


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 13.75
Water Qts: 13.75 - Before Additional Infusions
Water Gal: 3.44 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 10


Total Mash Volume Gal: 4.54 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Add 1tsp gypsum to strike water

Pitch starter at 70*

Ferment 2 days at 75*, 2 days at 85*, 3 days at 90*,
14 days at 68*