That looks good to me. You can also use a pale ale malt. Great Western Pale Ale is a good one that is pretty easy to find. An English malt would work well too, and obviously a Belgian Pale malt would be traditional.
I like the Wyeast 3522 Ardennes yeast for this kind of beer. Not super aggresively "Belgian", especially at lower temperatures and is one of the only Belgian yeast that drops out for a clear beer.