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Burning Beard Belgian Ale

Today I brewed a beer I've been waiting to brew for awhile. The Burning Beard Belgian Ale. The name of one of my favorite songs by one of my favorite bands, Clutch, The label and the beer the name is attached to have gone through several variations, but I think in both cases, this could be the beer/label/name to stick.
Fronted by an awesome bearded brethren, Clutch is a mix of metal, rock, and blues that always brings it! Aptly named, the Burning Beard is a bit of a hodge-podge of some ingredients I had laying around and a basic idea of what I want it to end up like.
Inspired by Three Philosophers and the wonderful subtle cherry flavor that comes through, I plan on adding a pound or two of frozen cherries to the secondary to give it a nice presence without being overly cherry. In addition, the beer is made up of organic light dme, organic pilsner, organic wheat, and a small amount of caramel malt I had extra from another beer. I also added a pound of organic cane sugar and used up a little under a pound of amber belgian candi sugar I had left from a previous dubbel. I hopped it with some hops I received in an organic hop sampler from Seven Bridges (great deal btw, 8 oz for $13). I used Perle for bittering and East Kent Goldings for flavor and aroma and added 2 table spoons of organic corriadner (again using up some leftovers). I am fermenting it around 80-85 degrees with the Wyeast Belgian Abbey 2 yeast, which I hope will give it some nice fruitness.
I'm excited to see how it turns out, and I'm vowing to have patience with it. It should end up around 7-7.5%, and I think it could be very good.

Later this week, some reviews and an update on my Cali-Common/SOC Draft Ale
Salud!
Bearded Brewer