Need some opinions on this recipe

Style: Witbier
TYPE: All Grain
Recipe Specifications
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Boil Size: 7.68 gal
Post Boil Volume: 6.55 gal
Batch Size (fermenter): 5.30 gal
Bottling Volume: 4.55 gal
Estimated OG: 1.050 SG
Estimated Color: 4.0 SRM
Estimated IBU: 12.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.6 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 50.0 %
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 20.0 %
3 lbs Wheat - Soft Red, Flaked (Briess) (1.6 S Grain 2 30.0 %
0.70 oz Mt. Hood [6.50 %] - Boil 60.0 min Hop 4 12.3 IBUs
1.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 6 -
0.75 oz Coriander Seed (Boil 5.0 mins) Spice 7 -
8.00 oz Strawberry Juice (Bottling 5.0 mins) Flavor 9 -
2.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 8 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -

Total Grain Weight: 10 lbs
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Name Description Step Temperat Step Time
Mash In Add 3.20 qt of water and heat to 124.0 124.0 F 15 min
β-Amylase Rest Heat to 145.0 F over 8 min 145.0 F 30 min
Saccharification Heat to 154.0 F over 4 min 154.0 F 15 min
Mash Out Heat to 170.0 F over 4 min 170.0 F 40 min
Sparge: Fly sparge with 8.88 gal water at 170.0 F
Notes:
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For a 5.3 gallon (20 L) yield for a 60 minute boil
---FERM PROCESS-----------------------------
Primary Fermentation:
Days in Primary: 7.00 days
Primary Start Temperature: 73.0 F
Primary End Temperature: 73.0 F

Secondary Fermenation:
Days in Secondary: 21.00 days
Secondary Start Temperature: 73.0 F
Secondary End Temperature: 73.0 F

Tertiary Fermentation:

Days in Tertiary Fermenter: 7.00 days
Tertiary Start Temperature: 65.0 F
Tertiary End Temperature: 65.0 F

Age for: 7.00 days
Starting Temperature: 50.0 F
Ending Temperature: 32.0 F

8.00 oz Strawberry Juice (Bottling 5.0 mins) Flavor 9 -
Style Carb Range: 2.40-2.90 Vols
Bottling Date: 10/25/2011 with 2.9 Volumes CO2:
Bottle Age for 7 days
---NOTES------------------------------------
For a 5.3 gallon (20 L) yield for a 60 minute boil

Can someone give me an opinion on this recipe please

I wish I could! I'm not a wit expert, and I've never used coriander, orange peel or strawberries, so I'm at a complete loss.

Maybe someone else who has done a multi-rest mash with those ingredients can be more helpful. sorry!

There's really no need for a protein rest unless you're using under-modified or old malt. I would recommend a single temp mash but I doubt it would hurt much either way.

Other than that, I don't see many problems with the grain bill but since you're fly sparging I'd recommend some rice hulls in the mix with all the flaked wheat just to keep things flowing.

As for the strawberry, brew the first batch without it. Instead just add some to the second or third glass you pour and see how you like it. If it's good to you incorporate it in the next batch and so on.

Just my $.02, at any rate it looks like a good and interesting recipe... Good luck with it and please let us know how it pans out.

My best wit so far had some oats for body. I wouldnt bother with secondary or tertiary - you want cloudy, and wits taste best young. And I prefer to add some fresh orange zest

And I second the rice hull suggestion.