Donker Wit?

[Nate5700]

Hey everyone.

I brewed a Wit the other night that I'm pretty excited about, I think it's going to turn out pretty well. Simple recipe:

0.50 lb Rice Hulls (0.0 SRM) Adjunct 6.45 %
3.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.94 %
3.25 lb Wheat, Flaked (1.6 SRM) Grain 41.94 %
0.75 lb Oats, Flaked (1.0 SRM) Grain 9.68 %
1.00 oz Williamette [4.90 %] (60 min) Hops 23.1 IBU
0.60 oz Coriander Seed (Boil 5.0 min) Misc
0.60 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat

I've already started thinking about a darker wheat for the fall. I did a dunkelweizen last year that turned out alright, but I was thinking that if this wit turned out well I might try to do one in a more Belgian style. I was thinking I might just start with this recipe and add some Munich and some Crystal 60L. Thoughts?

 

[Nate5700]

How about a bump?

I guess since I haven't got much response I should be more specific about what I'm asking here. I'm going for a drinkable fall beer that has some of the crisp fruitiness from a wit but with a slightly fuller mouth feel and caramelly (is that a word?) taste, along with the darker color. What I'm wondering is how the orange peel and coriander, along with the witbier yeast, will play with the Munich and Crystal malts. Will this work or am I starting down a road that will lead to a disgusting frankenbeer?

 

[Nate5700]

Guess I'll try one more time, then I promise I'll let this thread die.

Any advice on this from the fine folks at HBT?