Recipe Type: Partial Mash
Yeast: S-33
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.058
Final Gravity: 1.018
IBU: 12.0 IBU
Boiling Time (Minutes): 60
Color: 8.5 SRM
Primary Fermentation (# of Days & Temp): 25 Days @ 67 Degrees
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Easy Drinking

Please note, I based my recipe off of this recipe, so all base recipe credit should go to him: Bearded Brewing Blog: Whitefish Cranberry Wheat

6.00 lb Dry Wheat Extract (8.0 SRM) Extract 75.00 %
1.25 lb Wheat Malt, Bel (2.0 SRM) Grain 15.63 %
0.50 lb Honey Malt (25.0 SRM) Grain 6.25 %
0.25 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 3.13 %
1.00 oz Tettnang [4.50 %] (60 min) Hops 8.9 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 2.2 IBU
0.50 oz Tettnang [4.50 %] (5 min) Hops 0.9 IBU
0.50 oz Coriander Seed (Boil 5.0 min) Misc
2.50 oz Satsuma Peel, Sweet (Boil 5.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale

Partial Mash:
Mashed @ 153 for 60 mins with 3 quarts of water
Batch Sparged @ 168 for 10 mins with 2.5 quarts of water
Added 2 lbs DME at 60 mins boil
Added 4 lbs DME at 10 mins boil

Well, after making this and hearing all my friend's reactions I have decided to post this recipe. It has been an absolute hit. Too bad I can't get satsumas any more this time of year.

As for the satusma peel preparation, I used 4 satusmas and peeled them. I took a cheese grater to the backs of the peel to get the white off of them. I then chopped them up and baked them for about 15 minutes at 300 to dry them out and extract the oils. I'm not sure what you could use as a substitute for the satsumas.