That said, just looked over your recipe and there are a few things I would change. Definitely lower the crystal down. You want some chewy crystal malt but you also want the beer to attenuate to a lower gravity (what belgian's call "digestable"). I'd use some sugar in there for sure, simplify the recipe a good deal (no need for 3 different crystal malts, probably keep crystal around 5%) and consider some of the dark belgian Candi syrup - that stuff rocks. If you use that you won;t need any special B, which I don;t particularly care for anyway.
Sorry should have put in there that I plan to use two pounds of candi sugar. I've used table sugar successfully as well, but I agree, the dark candi sugar does bring a nice raisiny contribution.
As for the Special B - that's definitely staying in; I rather enjoy the raisiny flavors it imparts. Interestingly, the amount of caramel (Caramunich and Caravienne) malts do seem high, but in the finished product, you get this richness and not a sweetness particularly. Good advice, though - I don't think I'll go as low as 5% total for those particular malts just because I've had so much success with the recipe in the past, but a reduction, especially with MO introduced, is in order.