Bad Pun Witbier

Recipe Type: All Grain
Yeast: Wyeast Belgian Witbier (3944)
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.008
IBU: 14
Boiling Time (Minutes): 90
Color: 4
Primary Fermentation (# of Days & Temp): 14 days at 62 Degrees
Additional Fermentation: Kegged, chilled and Carb'd for one week

Batch Size: 5 gal
Boil Size: 7.5 gal
Brewhouse Efficiency: 70.0 %

44% 4 8 Belgian Pilsner Malt
29% 3 0 White Wheat Malt
24% 2 8 Flaked Wheat
3% 0 5 Acidulated Malt
60 mins 1.0 Saaz pellet 3.5
boil 5 min 0.3 ounces Coriander
boil 5 min 2 ea Lemon Zest
boil 5 min 1 ea Whirlfloc Tablet

Single Sacch Mash @ 152 for 90 mins

This lately has been somewhat of an annoyance for us. While doing our research for creating our recipe we saw that many beginners make the mistake of over-spicing and etc. Unfortunately it feels like we have ended up with a somewhat bland representation of the style. It's been mentioned that our fermentation temperatures could be causing this or possibly even our late boil additions. Chamomile and such have been seen in this style but again we didn't want to completely overshoot the style guidelines either. Any additional information or feedback would be appreciated especially if someone had a chance to brew this recipe for themselves.

Well, you're probably a little low on the coriander, and you could probably ferment a little hotter. Wyeast lists the temp range for that strain at 62-75, and going hotter would get you more of the spices and esters that make a wit a wit.

and the yeasty off flavor is probably from not using a starter.