Okay, so you inspired me to sample my 4 day old wit (still in primary) but I needed to because I expect it to be ready for company in 14 days and wanted to see it's progression.
I used a Bru'n water and added enough acid malt to match a hoegaarden water profile, which turned out to be 6 ounces, but was aiming to create an Allagash White clone. My initial impression of the sample was more tart/sour than I remember allagash - maybe 4 oz would have been enough - but upon reading the BJCP witbier description I felt like the tart/sour aspect matched the description fairly well. Of course, this beer is only 4 days old with no carbonic acid yet
I read a post somewhere along my internet travels (maybe from Denny, but I could be wrong) that bitter orange peel actually provides the "herbal" aspect to the beer while the coriander provides the "citrus" aspect - counter-intuitive to what I had been thinking. However, after sampling both 'spice' additions I can definitely see how this could be true - I did not get much citrus from the bitter orange peel when I sample a dry piece, it was much more bitter and (dull) herbal, while the fresh cracked coriander was citric in character.
I used 0.5 oz dried bitter orange peel (flameout with 15 minute steep). I feel like this amount could have gone up a fair amount; maybe double (somewhere from 0.75-1 oz) would have been fine. The herbal aspect to the beer was subtle. I don't know, maybe the carbonation will make it "POP!" but I highly doubt it.
I used 0.25 oz indian coriander, freshly smashed under a rolling pin (flameout with 15 minute steep). Again, I feel like this could have gone up a fair amount; maybe double again (somewhere from 0.4-0.5 oz). The citrus aspect is lacking as compared to Allagash White. In most ways it's just non-existent. I'm considering a small addition of fresh cracked coriander when I keg this to "kick it up a notch."
Last, I used 0.2 oz of fresh chopped ginger (flameout with 15 minute steep). This comes through very subtly and is a nice addition. I think if the citrus aspect was notched up then the ginger would take a step back and be SUPER subtle which would be perfect.
Otherwise, a super-cloudy, very straw color, tart and gently spiced wit beer is what I've accomplished. All-in-all, a success at 4 days old. I'll sample again at kegging time and decide at that point if I want to do a small addition of cracked coriander (I'm thinking I will).