Belgian Wit

I'm about to start my first Belgian Wit...how does this look?

Type: partial mash

1.0 lbs flaked oats
1.0 lbs 2-row pilsner malt

6.5 lbs Wheat LME
0.5 lbs honey (flavor and OG boost)
1.0 oz Hallertau (bittering @ 45 min.)
1.0 oz Saaz hops (aroma @ 20 min.)
0.5 oz coriander added at 10 minutes
0.5 oz fresh orange zest at 5 minutes
0.5 oz coriander at knockout
0.5 oz fresh orange zest at knockout
White Labs WLP400 or Wyeast 3944

Mini mash the oats and pilsner with 1 gal. water (sparging optional). Strain into boiling kettle (not worried about too much oxidization here, as it is such a small mash). Add LME, begin the boil.

sounds like it'll be fine... you might just add in all the orange/coriander at 5 or 10 minutes, i doubt if the knockout additions will get you much, but i could be wrong...

i just made BM's blue moon clone, it came out more like hoegaarden, i used the wlp400 and it came out great. very aggressive fermentation, consider a blowoff tube for sure.

One thing I didn't find out until I thought fermentation was done, and it actually wasn't, is that WLP400 tends to get on top of the krausen. So the beer started to clear out a bit, but wasn't near done. I had to swirl the carboy gently every day or two to get it to ferment fully.

Thanks for the tip.