How does this recipe sound to you?
Steep 1lb. lager malt, 8oz. malted wheat and 12 oz. carapils malt @ 150F for 45 minutes.
Add 4lbs. wheat DME, bring to boil.
Add 4 AAU's Saaz hops
Boil 60 minutes, then add 1/8 teaspoon crushed coriander seeds.
Remove from heat. Cool, then top up to 5 1/4 gallons with chilled,preboiled water. Cool to 68F then pitch:
Wyeast #3944 Belgian Witbier
Ferment at 65F for 2 weeks, then transfer to secondary and condition cool (50-55F) for 3-4 weeks.
Prime with 1 cup wheat dry malt extract.
Bottle and age at 50F for 3 weeks.
I know that some ale yeasts are you used at colder temps, but do the colder temps seem right to you for fermenting this beer?
Any help or thoughts are appreciated.