Did this based off the Pope's recipe from BYO...rather than orange zest, I zested a couple oranges, tangerines and a grapefruit. It came out really nice and citrusy. With the chamomile, it ass a nice flowery apple thing that fits in well between the yeast esters & phenols and the citrus elements:
16-A Witbier
Size: 5.43 gal
Efficiency: 70.0%
Attenuation: 76.0%
Calories: 161.31 kcal per 12.0 fl oz
Original Gravity: 1.049 (1.044 - 1.052)
Terminal Gravity: 1.012 (1.008 - 1.012)
Color: 3.97 (2.0 - 4.0)
Alcohol: 4.84% (4.5% - 5.5%)
Bitterness: 18.6 (10.0 - 20.0)
Ingredients:
4.9 lb Pilsen Malt
4.5 lb Wheat Flaked
1.1 lb Oats Flaked
.25 lb Munich Malt
.5 lb Rice Hulls
1 oz Hallertau (4.5%) - added during boil, boiled 60.0 min
11 g Corriander crushed - added during boil, boiled 5 min
43 g Orange zest - added during boil, boiled 5 min
1 g Chamomile (dried) - added during boil, boiled 5 min
0.5 tsp Irish Moss - added during boil, boiled 0.0 min
1.0 ea White Labs WLP400 Belgian Wit Ale