Yea I wanted to omit the spices all together (orange peel and coriander).... that was the modified part. Forgot to add that.
I am using white labs american hefe yeast. I made a bavarian hefe batch before with the wyeast Weihenstephan. It was really banana-ish, almost overpowering (and I even tried to ferment at lower temps to reduce that). I'm hoping to avoid that this time.