Primary 7 days @ 68 F, then rack to secondary.
Secondary 14 days @ 72 F.

In the secondary...
3 poblano peppers
1/2 habanero pepper
Roast the peppers over an open flame until all of the outer surface is charred black. Set them aside, covered and allow them to steam until cool enough to handle. Remove the charred surface, cut off the stem and remove the placenta and seeds, then cut them into strips lengthwise and heat them in an oven for 10 minutes at 200 °F (93 °C). Once cool, add the peppers to the secondary for 7 days. Use hop basket to facilitate removal.

White Labs - Belgian Wit Ale WLP400
Safbrew T-58 Beer Yeast
Safbrew WB-06 Beer Yeast