Yeah, that's a good plan. Everyone's taste in spices is different, and .75 is not too low I think, for starters.
I've done AG a couple of times and am still trying to get just what I want. I've used different wheat due to supply constraints and I'm thinking flaked wheat has worked well for me. I want to think that they use raw wheat for Celis. I'd have to read up on it to remember.
The Extract recipe was very easy:
50% extra light pilsner DME
50% Light Wheat DME
yeast
peel
coriander
IIRC the color wasn't too bad. I've done it with full boils and late extract additions and I've been very happy with the outcome. Some of those batches tasted better than some of my AG batches (still dialing in my AG recipe).
Normally for AG I use 50% 2-row, 50% wheat, yeast, peel, spices. I am pretty sure I read that Celis himself added some chamomile at the end to give it an hard to find flavor. I don't care to get that close. MBC's Celis White is one of my favorite beers, and one of the best Belgian Wit's I've had. At home I like to turn up the flavors just a tad though.