Suggestions are based on zymurgy clone recipe:
no white wheat flakes
5.25 lb pils LME
2.5 lb wheat LME
0.75 oz Bravo 60 min 15%
5 oz dextrose (30 min)
0.12 oz fresh ground coriander (5 min)
0.34 oz fresh ground bitter orange peel (5 min)
1 oz citra (at knockout)
1 oz centennial (at knockout)
0.5 oz cascade (at knockout)
Trappist High Gravity wyeast 3787
IBU: 55 (rager)
IMO, the MOST significant change I can see between your most recent recipe and the modifications I above are the knockout hop additions (ESPECIALLY the citra). I would make sure to add all of these at knockout (i.e. as soon as you take your pot off heat), quickly cool to 180-170, then stop cooling and let sit for 30 minutes, AND THEN finish cooling.
Zymurgy suggest forgoing the wheat flakes but that's your call.
There is definitely a difference in spice additions between zymugy and yours. Pick what you think is best. If you're using preground or non-fresh then double the zymurgy amounts at least. I think your coriander amount of 0.75 oz is high - I would stay under 0.4 oz. You can always add a bit after fermentation if you think it's really needed (boil coriander in a little water and add to fermenter).
If your LME comes in 5 and 2 pounders then add in 1/2 lb of DME to make up the gravity difference. In other words, try to bring your gravity up a little bit in some way.
Zymurgy says to add all LME and start your boil. IMO, this will lead to a much darker brew that is not "white". I would add maybe 2.5 lbs of the pils LME and save all other LME for 5 minutes from the end of your boil. You may already end up darker than you anticipate but adding most of the LME at the end of the boil will help keep the color lighter and "whiter".
Hope this helps.