Saison De Reve - Saison

My specific process with my equipment and water profile:

Bring 3 gallon 2.5 quarts Pittsburgh water to 173 degrees.
Add to 5 gal rubbermaid to preheat to 163 degrees.
Add 1.5g Calcium Chloride and 0.5g Epsom Salt.
Add crushed grains and 2ml lactic acid.
Mash at 149 degrees for 1 hour or more.
Bring 2 gallons to boil and in separate pot bring 2.5 gallons to 170 degrees.
Add 2 gallons boiling to mash to bring temp to 170.
Some wort may need to be removed to fit.
Stir and vorlouf until runnings are clear of debris.
Add 1.5g Calcium Chloride and 0.5g Epsom Salt to 170 degree water.
Sparge slowly with 170 degree water with pitcher and big spoon to diffuse.
Top up to 7.5 gallons if needed (just barely to top of kettle rivets).
Add white sugar to kettle.
Pre-Boil Gravity = 1.043 (not sure if this is before or after sugar addition).
Boil for 45 mins add 30 min hops.
15 more minutes to 15 min hops.
Add wort chiller with 15 min hop additions.
No Irish moss on this one.
10 minutes more is 5 min addition.
5 minutes to flame out.
Chill and ferment at 80 degrees with blow off for 7 days.
Add dry hops and switch to airlock.
Keg and carbonate to 3 - 3.5 volumes.
Enjoy thoroughly.