Working on a Summer Saison Recipe

Okay, let's try this again:

5 Gal Partial Mash

3# Pale DME
1# 2-row Pilsner Malt
1# White Wheat Malt
1# Munich 10L
.5# Flaked Corn
.5# Flaked Wheat
.5 oz Magnum @ 60 min
.5 oz Sorachi Ace @ 10 min
.5 oz Sorachi Ace @ 0 min
.5 oz Bitter Orange Peel @ 0 min
.5 oz Sweet Orange Peel @ 0 min
.5 oz Grapefruit Peel @ 0 min
1# Honey @ 0 min
WLP565 Saison I Yeast or Wyeast 3711
Dry Hop 1 oz Amarillo for 5 days

O.G. Est. 1.054
F.G. Est. 1.005
Abv. Est. 6.39%
IBUs 33

I haven't decided for sure on the yeast yet, as my LHBS has neither as of the moment. I'll be fermenting in the 78 to 80 range. Beersmith tells me that even if it gets down to .001, it will be still be <7%, which I'm fine with. Maybe I shouldn't have said "Summer" Saison, as I'm not really worried about the beer being session-able, more that it contains "summer flavors" of orange, grapefruit, etc. Adding another oz of Amarillo to the dry hop also sounds like it might be a good idea.

Thanks everyone for your help! I've never done a saison before, so I'm excited.