I Have A Twisted Wit

I spent a lot of time last week tinkering in BeerToolsPro trying to come up with a Wit from scratch. After many iterations and adjustments throughout the week, below is what I settled on and brewed yesterday after trips to 3 different LHBS and placing an online order for the dry hops. My achieved OG was 1.052. This batch smelled amazing; I cannot wait for it to mature! Feedback and suggestions are welcome...

STEEP - 45 minutes at 148-152 degrees
3.0 lb White Wheat Malt
1.5 lb 2-Row Brewers Malt

BOIL - 60 minutes
1.75 lb CBW® Bavarian Wheat LME - boiled 60 m
1.0 lb CBW® Pilsen Light Powder DME - boiled 40 m
1.0 oz Saaz - boiled 30 m
1.0 oz Corriander seed (ground) - boiled 15 m
.5 oz Orange Peel (dried & ground) - boiled 15 m
.5 oz Tangerine Peel (dried & ground) - boiled 15 m
.25 oz Lime peel (dried & ground) - boiled 15 m
.25 oz Lemon peel (dried & ground) - boiled 15 m
2.625 lb Orange Blossom Honey - boiled 5 m

FLAMEOUT STEEP - 45 minute during cool-down
1.0 oz Citra™ - added after boil, steeped for 45 minutes during cool down period from 150 to 75 degrees prior to pitching

FERMENTATION
1.0 ea Wyeast 3463 Forbidden Fruit™
.50 oz Orange Peel (dried & ground)
.50 oz Tangerine Peel (dried & ground)
.25 oz Lime peel (dried & ground)
.25 oz Lemon peel (dried & ground)
- fruit peels above were boiled in a muslin bag along with some marbles and added to the fermentation bucket

DRY HOP
1.0 to 2.0 oz Mandarina Bavaria - will add with 3-4 days prior to bottling

APPROXIMATE STATS per BeerTools
Original Gravity: 1.049 (1.044 - 1.052)
Terminal Gravity: 1.012 (1.008 - 1.012)
Color: 3.59 (2.0 - 4.0)
Alcohol: 4.82% (4.5% - 5.5%)
Bitterness: 13.5 (10.0 - 20.0)

That's a lot of peel and spices!

How did the hydro sample taste?

Yeah, I had recently made BBs Witbier kit and was wanting a wit with more "zest". I think I'm getting it here! I could definitely taste the honey and a mixture of fruits; not over the top tho which is perfect! The Forbidden Fruit yeast had huge aroma; the batch was bubbling after 4 hours. I'll may try to sample again when it's time to dry hop.

What temp are you using for that yeast?

Any update on how this turned out?