RM-MN

Recipes 

The use of 6 row with wheat isn't about the enzymes, it's about getting more husk material to avoid a stuck sparge on a traditional mash tun. 6 row kernels are smaller so the percentage of the grain kernel that is husk is larger. Rice hulls added to the mash perform the same function. Neither is very critical for BIAB due to the mesh bag forming the filter. However, I have been led to believe that you shouldn't try 100% rye malt as it becomes really sticky and syrupy.

RM-MN

Recipes 

Barley and oats have hulls, wheat and rye do not.

evwoller

Recipes 

Thanks RM-MN that is the answer i was looking for! I am currently thinking along these lines

4lbs domestic 2 row
4lbs some kind of darkened wheat
Hops I am probably looking at 3 oz but am not sure where to go with them, or what kind of schedule they should be on.
Lemon Zest (1 lemon?) and coriander (1 tsp) with less than 5 minutes to go
and then again in the fermentor 7 days before bottling

suggestions? comments?

RM-MN

Recipes 

Take a peek at the hops I used in this recipe and read the tasting notes at the top too. I know it isn't exactly what you want for flavor but it might give you a better idea about hop choices and amounts. http://hopville.com/recipe/1066896/american-pale-ale-recipes/citra-pale-ale

I brewed this again with the intention of getting more grapefruit and boy did I ever. http://hopville.com/recipe/1068411/american-pale-ale-recipes/citra-cascade-pale-ale

Again, these aren't what you are looking for but notice the hop amounts and hop schedule and think how this might fit into your beer. Notice the different bittering hops and how close the IBU ends up with each other. Your lemon zest and coriander might turn the first recipe I posted into a lemon flavor especially if you moved the Citra hop addition earlier in the boil so you don't get as much aroma from it and then forget the dry hopping and do the lemon zest instead.