I've never made a wheat beer with more wheat than barley. I have a 50/50 recipe and another with 60% two row and 40% wheat (Or whear as some folks like to call it ;-) )

 

Next time add a bit of crystal wheat and some red wheat malt or flakes.

 

I forget what your malt options are Zambezi, but I agree with Steve that crystal malt will get you a more complex flavor. The citrus zest and spice will certainly change the flavor, but your base flavors will still be the same "one dimension" as last time. Nothing too dark, or the fig/dried fruits will probably conflict with the Voss esters.

 

I would imagine what you're describing to be an American-style wheat. Yes, they are a bit one-dimensional. I like German wheat beers and Belgian Wits, American wheats fermented with neutral yeast rely on hops for most of their character. Coriander is best boiled, the lime zest might give you a bit more complexity. Maybe some fruit to jazz it up a bit?

 

The honey will liten the body a bit maybe that might be a good thing with this heat to make it more thirst quenching. Pity you didn't have some Munich malt I'd go this to up the malt flavour.
Your adding kafir lime yes? Id boil this last 10 with the coriander I'm imagining zesty limes for a kafir and the coriander will go with this for sure.
I wouldn't crowd out the malt bill too much maybe 60:40 wheat Pale malt. And or add your 5% crystal 40 or Munich malt.


I made a lemaongrass wheat beer years ago that was a little underwhelming it had honey in it too.
Here it tis https://www.brewersfriend.com/homebrew/recipe/view/425369/lemongrass-wheat
Funny thing it's my most viewed beer recipie lol
Fancy name maybe...

 

I tend to use honey malt (sparingly) in wheat beer. The honey flavor stays rather than get fermented away. Probably hard to find in Southern Africa. The Canadians are the only ones I know who make it.

 

I'd go with the zest and coriander, that will get you closer to a Witbier. Honey might add something but unless it's very intensely flavored and the beer very mild, it's just expensive simple sugar. If you add it, be sure to pasteurize it: Cut it with an equal volume of water and heat it to 70 to 75 degrees Celsius and hold for a half hour ot so. Then, when cooled, add it to your fermentor.

 

I'd add 10 mins to go in the boil and I'd use more than 3 5g but it's your beer at least zest of 1 lime.

 

Coriander, crush and boil 10 - 15 mins. Zest at flameout. The numbers for the 5 gallon batch look right if it's fresh zest. Dried zest would be in the 15 g range.

 

If you go with 100 percent wheat, use something to keep the mash loose, otherwise you're trying to lauter cream of wheat. Rice hulls are your friend...

 

Well the dried will be less weight than the fresh zested kaffir rind.

I've yet to use any kafir limes In my HBing yet but I will the one in my back yards got a fair bit of wrinkly fruit on it. (That's how the skin looks on these things)
I'm interested in seeing what your zest addition brings in your wheat beer Zambezi.
Have you settled on a recipie yet?

If I were gunna go this zest I'd brew it on my ginger ninger grist and as in your case just upping the wheat addition but keeping that Munich which i feel is needed to provide the malt body to compliment the spice or in your case the zestyness (that's a word right)?
https://www.brewersfriend.com/homebrew/recipe/view/828285/ginger-ninger
Along with that saison yeast but I think Voss will be complimenting your citrus thing.