Witbier with funky yeast.

So I've got this recipe for a delicious imperial Witbier. I've brewed it about 3 times now and it's just delicious as all-get-out using Wyeast 3944 or WLP400, but I'm thinking now about trying something different with it to see what happens. Not sure if it's a good idea though so I came here for some feedback.



So here are my thoughts on other yeasts that might be tasty in this recipe;

WLP300
WLP380
WLP001 (Blue moon apparently is brewed with an ale yeast?)
Or even perhaps a Saison yeast?

What do ya think?


STATS:
Original Gravity: 1.070
Final Gravity: 1.018
ABV (standard): 6.8%
IBU (tinseth): 19.75
SRM (morey): 7.76

FERMENTABLES:
6 lb - White Wheat (43.6%)
3 lb - Pilsner (21.8%)
1 lb - Biscuit (7.3%)
0.75 lb - Flaked Oats (5.5%)
1 lb - Caramel / Crystal 10L (7.3%)
2 lb - Flaked Wheat (14.5%)

HOPS:
1 oz - Saaz (AA 3.5) for 60 min, Type: Leaf/Whole, Use: Boil
1 oz - Styrian Goldings (AA 5.5) for 15 min, Type: Leaf/Whole, Use: Boil
0.5 oz - Saaz (AA 3.5) for 5 min, Type: Leaf/Whole, Use: Boil

1.5oz Orange Zest 5 min.
.5oz Corriander 5 min.

Shamless Bump?

Currently Active Users: 2971.

huh.

With WLP001 you should get a somewhat biscuity, hoppy, version of Blue Moon. Looks like it should make for a nice brew.

I just did a wit with T58 cause my wife doesn't like the intense spicy flavors from the traditional wit yeasts. I did a portion unhopped and fermented with lacto before yeast though, then blended a hopped portion into the uhopped portion. I bottled off a half of the T58 hopped on its own to see how it compared at 25ibus to the more traditional half.