I also like the idea, I would drop the munich and add the lion’s share of the dark malt at sparge (and sparge a little cooler than usual <160F) like with a black IPA. I would also drop it to ~2 tangerines and maybe 3 star anise stars. You could also add brewers’ licorice, if you wanted. FWIW, I like my witbiers around 1.048 and with ~15 IBUs.