Black Wit.

I have a dark sense of humor I guess, but that is not what this is all about. This is an idea I had months ago. What would it be like to have a witbier that was brewed with mostly traditional ingredients, but instead of being white, it would be black?
Well I finally have come to the time to find out. This is my still not brewed white beer recipe with a pound of black patent subbed in for a pound of pils malt. All the traditional and some not so traditional spices are used to lightly flavor, and I am using the yeast from one of my favorite all time brewers.
Black wit.
4 lbs German pils
4 lbs German wheat
1 lb black patent
1 lb flaked spelt
1.5 oz hallertau pellet @ 90 min.
7g coriander
7g dried sweet orange peel
1g black pepper
1g white pepper
.5g cumin
.1g ground ginger
.1g grains of paradise
.1g star anise all @ 10 min.
.5 oz Czech saaz pellet @ 2 min.
Wyeast 3864 Canadian/Belgian.
og- 1.048
fg- 1.011
4.86% abv.
9/15/10- Toasted all the spices except orange on low heat until aromatic, crushed with a pot to a coarse texture. Mashed in at 144 for 40 min, decocted to 156 for 4o min, decocted to mashout.
9/29/10- Bottled with 4.5 oz corn sugar, aiming for 2.5 or so volumes of carbonation.