I like the idea of smoked malt, i got some darker caramel malt as well to give some caremel, burnt sugar, raisiny sort of complexity to it. I was thinking of switching to an amber DME and LME as well, but still on the fence with it. I did end up making something similar to this, but made a few changes. Here is what I ended up brewing.
8oz Honey Malt
4oz Crystal Malt
3.3lb Light LME
1lb Wheat DME
1/2oz US Hallertau Alpha 4.7% Beta 2.9% (45)
1/2oz US Hallertau Alpha 4.7% Beta 2.9% (30)
1/2oz Citra Hops Alpha 12% (10)
1/2oz Citra Hops Alpha 12% (0)
Windsor Ale Yeast
I decided I didn't want as high of an IBU, so I switched the Citra for Bittering and went with Hallertau. The store I get my supplies from was out of Notty, so I went with Windsor. These factors were a big mistake, but not a bad one. The wort smells like a tropical fruit market, with a thick honey undertone. I've decided on making the autumn wheat as I originally planned, but this batch is getting Mangosteen juice in the secondary, a fruit I used to love when I lived in Malaysia.
Ill post my results for both of the beers, I'm excited to see how they come out.