Belgian Black Ale?

Thinking of brewing up a new recipe tomorrow. Looking for any input. Started off as a black witbier, but my LHBS was out of wit yeast and now I've got some WLP Belgian Ale 550. Looking at a Pils base of about 5lbs, 1.5 lbs choco wheat, some choco rye, about 2oz of smoked wheat, 2 lbs of torrified wheat. Was thinking of spicing this with chicory root and peppercorns or licorice root? Will the spices become overbearing with this yeast? Any thoughts? Thanks!

I dunno, but it sounds interesting! Please post your results.