saison/ belgian blonde ale grain bill

[Brewer #426450]

Hello, im going for saison/ belgian blonde ale style. i've created a recipe like this. According to helper, its this and this. im a bit confused what will go out of it.
Recipe is most likely is a bit out of style, i know. I would like to get some suggestions/workarounds. Also how much spices i should use in saison style?
all i have are
Pale ale malt something around 7kg
cookie/biscuit 1kg
caramel 200 1kg
flaked oats 1.5kg
im planning to go with be 134 but i have s-04 on hand too.

 

[Sandy Feet]

For whatever reason, I can't open it. Grain bill on a Saison/Blonde (either) Pilsner and some wheat if going for a Saison. In a Saison (especially a French) or a Blonde, you might dry it out a little with some sugar. No, no, no, and hell no for the S-04 with that style. You want a yeast that is specific for either a Saison or a Belgian. That is what makes it. The grain bill for those is simple. The yeast and the fermentation temperatures give it the character. Depending on which you make will also change your fermentation temperatures.

 

[Zambi]

Like Sandy says: fairly simple grain bill.
Low IBU, pref noble hops.
Belgian yeast, although some other yeasts will work for "speciale Belge" like Palm and De Koninck

I can't open the attachment either

 

[Brewer #426450]

quite strange since its PNG file. Anyway so its goes like this:
24-25L batch
3.5kg 2 row pale ale malt
0.5kg beet sugar - maybe ill thin it out to like 0.2kg
0.3kg cookie malt
0.5 kg flaked oats
60min -15g nectaron 13.2% AA
10min - 10g tomyski 3% AA
its calculated to go up to 5.78% alcohol,

 

[Brewer #426450]

so ill go with be-134

 

[Sandy Feet]

I liked using a Pilsner with a nice bite as a base. I haven't used the dry yeasts either. I used White Labs for my Saisons.

 

[Zambi]

Sugar can easily be 10-15% for a blonde or tripel
I've never used be-134