Belgian Golden Strong Ale critique

[Rosmucman]

Hi I m going to be brewing this next weekend and I m looking for advice.

Batch Size: 5.00 gal Style: Belgian Golden Strong Ale (18D)
Boil Size: 6.52 gal Style Guide: BJCP 2008
Color: 4.2 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 31.5 IBUs Boil Time: 60 min
Est OG: 1.088 (21.0° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.008 SG (2.0° P) Fermentation: Ale, Three Stage
ABV: 10.7%
Ingredients
Amount Name Type #
11 lbs 0.4 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
12.3 oz Wheat, Torrified (1.7 SRM) Grain 2
2 lbs 13.9 oz Sugar, Table (Sucrose) (1.0 SRM) Grain 3
1.4 oz Saaz [4.0%] - Boil 60 min Hops 4
1.8 oz Styrian Goldings [5.4%] - Boil 20 min Hops 5
0.4 oz Saaz [4.0%] - Boil 20 min Hops 6
1 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 7
1.8 oz Saaz [4.0%] - Dry Hop 14 days Hops 8
1.8 oz Styrian Goldings [5.4%] - Dry Hop 14 days Hops 9
1.1 oz Nelson Sauvin [12.0%] - Dry Hop 14 days Hops 10
One question I have is should I change it to a ninety minute boil and adjust the amount of sugar to get the same gravity?
I've also got some coriander,grains of paradise and bitter orange peel.
Is it a good idea to use them in this style and if so how much.
Any help would be much appreciated .

 

[joshesmusica]

I would personally boil for 90 with the pilsner malts. I would think instead of adjusting the sugar to make up for it, that you would want to adjust your preboil volume to account for the extra boil off.

As for the spices, I would also hold off on those if it's your first time brewing this recipe. Focus on pitch rates and temp, and ferment temps in order to get a little of that spiciness from the yeast. Then once you get this recipe nailed down, mess around with spices. Unless you could split this and do two boils. In which case you could experiment now. Just my personal opinion though.

 

[Rosmucman]

Thanks
I think I'll take your advice.