Jaggery and Saffron Belgian Triple

Edit:  This looks like a failure at this point.  I do not encourage anyone to replicate this.

I got the idea for this beer from Randy Mosher's Radical Brewing and combining that with DKershner's Triple Blonde as the base.

For those who haven't seen these spices before:
Saffron
Jaggery
If you are looking to copy this recipe, please use cane sugar based version of Jaggery, not the palm sugar variant.  My original recipe had the Jaggery at 500grams but I decided to roll it back a bit as I was brewing.

Now to the recipe

Jaggery and Saffron Belgian Triple - aka "The Darjeeling Limited"

1.4Kg Sorghum Syrup @ 60 minutes
250g Jaggery @ 60 min
250g Glucose Syrup (corn based) @ 60 min
21g Pearle Hops @ 60 min
7g Pearle Hops @ 30 min
30g Saaz Hops @ 15 min
1tsp Yeast Nutrient @ 15 min
1g Saffron (that has been soaking) @ 15 min
1.4Kg Sorghum Syrup @ 60 min
*** Cold Crash ***
Top up in fermenter to 21L
1 x S-33 Fermentis Belgian Yeast

OG:  1050
FG:
Est ABV:  5 - 5.5%


IPA update:
Yesterday I dry hopped the Centennial IPA with 10g of Centennial Hops.  Very much looking forward to this beer.

Honey Ale update:
I tried one of the Honey Ale bottles yesterday.  Still has more carbonation to happen but the initial taste on this is great.  It is sweet with a strong flavour of honey, but I expect both of these features to reduce as the bottle fermentation takes place.