Are you trying to get tartness from the acid malt? It is really designed to adjust mash pH. It can add a lactic twang, but you'd need quite a bit more (even 1 lb in 5 gallons didn't get me much). Acid malt and rye malt really need to be mashed since they have starches that need to be converted.
If you want orange aromatics I'd go with fresh zest, much better than the dried stuff. For the coriander go to an Indian market if you can, their coriander is a variety that is much fruitier than the usual stuff. I just used it in a gose with good results.