Belgian Tripel Recipe All Grain

Here is a good recipe for a Belgian Tripel.  If you brew them, and you aren't a Trappist Monk, you can't call it a Trappist Ale.  However, if you are a Trappist Monk, you'd already know how to brew a Trappist Ale, right? 

Anyway, here is a recipe for a Belgian Tripel.  I'd like to know what you think.

Amt.	Unit	Ingredient	Form	Time
19.0	LBS	German Pilsner Malt	Grain	90
1.0	LBS	Vienna Malt	Grain	90
1.5	LBS	Light Belgian Candy Sugar	Sugar	10
1.5	OZ	Tettnanger (4.5% Alpha Acid)	Pellet	60
1.0	OZ	Saaz (3.75% Alpha Acid)	Pellet	30
0.50	OZ	Saaz (3.75% Alpha Acid)	Pellet	15
0.75	OZ	Cascade (7.1% Alpha Acid)	Pellet	10
1.0	TSP	Irish Moss
1.0	Vial	White Labs Abbey Ale (WLP530)	Liquid Yeast

Mash at 152 Degrees F for 90 minutes minimum if you are doing a single stage infusion. Add the sugar to the boil in the last 10 minutes but before adding the Cascade hops.  The sugar will need to be stirred and desolved well.