Mountain Blew Belgian Wit

This was intended to be a little heavy on the OG side and upped in the Hop amount for bittering. The beer smelled great during the boil. I know hop IBU is fairly high but I like a little more hoppy wit. I will post an edit when its time to keg or bottle (haven't decided). Hope you all enjoy if you try it!

Ingredients:
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 50.0 %
2.00 lb Wheat, Flaked (1.6 SRM) Grain 30.0 %
2.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10.0 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 10.0 %
0.75 oz Cascade [6.90%] (15 min) Hops 8.0 IBU
0.50 oz Citra [11.90%] (60 min) Hops 20 IBU
0.25 oz Hallertauer Hersbrucker [3.5%] (10 min) Hops 2.0 IBU
0.50 oz Orange Peel, Bitter (Boil 15.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 15.0 min) Misc
0.375 oz Coriander Seed (Boil 15.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

Mash Profile:
Name: Double Infusion, Medium Body
Mash Grain Weight: 10.00 lb
Grain Temperature: 72.0 F S
Sparge Temperature: 168.0 F
Sparge Water: 3.00 gal

Name Description Step Temp Step Time:
Protein Rest Add 10.00 qt of water at 144.1 F 133.0 F 30 min
Saccrification Add 7.00 qt of water at 208.0 F 154.0 F 30 min
Mash Out Direct Heat to 168.0 F over 2 min 168.0 F 10 min

If you have any advice or concerns let me know. Thanks

Citra seems interesting. I just did a Belgian pale ale with citra and it came out amazing! I might try it in my wit this summer

Looks really good, but I am going to stay away from Big Belgian until I get my kegs set up. Last one I did took 6 months to carb up, and whould rather just do it in a keg in week. I did want to mark this post becuase I try this beer in amout two or three months.