Originally Posted by hoppymonkey
I'd add about 8oz of light crystal malt.( put in a hop bag and add and take out same time as the oats) Are you set on that type of yeast? what type of flavor are you wanting at the end? yeast is everything in anything that "belgian". Not saying that is a bad choice. I have never used it before myself.
I was considering some crystal malt but I don't want to darken the beer, I'll do some reading into how heavily a small quantity of light crystal malt will affect the colour.
The LHBS ran out of Wyeast 3944 (Belgian Witbier) and all of the smackpacks of that strain coming in their next shipment have been spoken for, so I checked out the Wyeast style guide and 3463 (Forbidden Fruit) was right at the top of the list. Sam Calagione also recommends this type of yeast as appropriate for the style.
Thanks for the tips hoppymonkey!