At first glance, those recipes look ok. Don't overdo the Aromatic, which tends to overpower beers.
Gordon Strong has a recipe in his Brew Better Beer which is based on De Koninck's "Bolleke", which is to Antwerp what Palm is to Brabant. One of my first all grain brews was a pimped version of that recipe, including smoked malt. I was pleased by it at the time, but am quite sure it wasn't actually very good in hindsight (you live, you learn, and it rightens skewed memories).
I offer that the Belle Saison dry yeast would be a great yeast for a BPA like Palm. It has just a hint of belgian character and is relatively clean when fermented at its low temp range.
I've not used Belle Saison at low temps before, but at higher, saisonesque temperatures, you'll want to keep it as far from that Palm beer as you can.
WLP515 is Antwerp Ale Yeast, which pretty much can only mean one thing: Bolleke. The yeast used to be served in a shot glass next to the beer in a number of pubs only a few decades ago.
One thing about the style: Spéciale Belge as it's called is a terribly fragile style. Overdo it, and you'll have an English bitter. Undershoot and it'll be a boring Amber. The bottled version of Spéciale Belges is always inferior to (i.e. not as rounded, nutty, creamy as) the kegged version.
Have you tried any Spéciale Belges before?