Wheat DME.
The later you add honey, the more honey flavor you'll get. So to maximize the flavor, you might try adding it to a secondary fermenter, if you use one. If not, then add it to the primary after about two weeks fermenting. But no matter when you add honey, the honey should be boiled before you add it.
Exactly. DO NOT add wild, raw honey directly to the fermentor without pasteurizing it. It contains a ton of enzymes that are very very good at breaking down large sugars and the resulting beer will be thin as water, and dry as a bone. That said, pasteurization is just a matter of adding the honey to a little water and bringing it up to a boil. Take it off the heat IMMEDIATELY when it reaches a boil, otherwise you'll vaporize all those yummy honey-flavored chemicals. You can get away with adding pre-pasteurized honey directly to the fermentor, but it just makes another chance of infection, which I try to avoid like the plague.
One good option for honey is bottling with it. a great calculator to know how much to add can be found here:
http://www.northernbrewer.com/priming-sugar-calculator/
It sounds like you have a little wheat
grain to play around with. I was under the assumption that you had some wheat extract lying arround. I'm going to assume that your belgian pale malt is a belgian 2-row, and therefore has diastatic potential (meaning that it has the ability to turn grain sugars into edible sugars) in which case I would highly suggest adding a little wheat to the grain bill.
Any 2-row malt is what you call a "base grain" all of which have diastatic potential, but unmalted wheat grain (and most wheat you get is unmalted) is an "adjunct" meaning it has ZERO diastatic potential, and therefore needs to be "mashed" (fancy word for steeping base grains at certain temps) in order to do anything to the beer.
I find it a little odd that the only specialty grains they set you up with were base grains but then again I suppose its a trappist blonde.
I love adding wheat to my beers - lends a distinct creaminess to the mouthfeel, lightens the color, and firms up the head. Don't go overboard though, I definitely would not go over a pound (this much will give you a genuine "wheat beer" and it may or jay not be pleasant with the level of hopping your looking at) and if it were my beer I would stay in the ballpark of a 1/2 lb.
Good luck though!
