Saison Recipe

[halite]

So I am planning on brewing a Saison, which I have never done before. Would be interested in some feedback on this recipe. I know it is a little understrength for a Saison but that is what I wanted:

Size: 35.52 L @ 20 °C
Efficiency: 75%
Attenuation: 80.0%

Original Gravity: 1.048 (1.048 - 1.065)
Terminal Gravity: 1.010 (1.002 - 1.012)
Color: 10.24 (9.85 - 27.58)
Alcohol: 5.06% (5.0% - 7.0%)
Bitterness: 20.5 (20.0 - 35.0)

Ingredients:
7000 g (86.6%) Pilsner Malt - added during mash
665 g (8.2%) Rye Malt - added during mash
164 g (2.0%) Belgian Aromatic - added during mash
250 g (3.1%) Carapils®/Carafoam® - added during mash
45 g (47.4%) East Kent Goldings (4.9%) - added during boil, boiled 60 m
25 g (26.3%) Saaz (5.1%) - added during boil, boiled 20 m
1 tsp Irish Moss - added during boil, boiled 15 m
25 g (26.3%) Saaz (5.1%) - added during boil
2 ea White Labs WLP566 Belgian Saison II

Notes
Double batch, plan is to get 20 L and 15 L, 20 L will primary with WLP566 and then kegged and carbed, 15 L will primary with WLP670 for three months, and then Keg (1/2 keg) and bottle.
Mash at 65c

Any thoughts/suggestions?