I came across this post on the "Brewing With Wheat" site in prep for the new book:
rewing it, I find that it does not have to be 50% unmalted wheat. However, the expected turbdity is diminished or missing without it. I use whole grain wheat, rather than flake and get better color and turbidity results that way. Malted white wheat adds silkiness and toastiness, so I use a blend of the two. The recipe comes out to 30% Pilsner, 45% malted wheat, 22% unmalted wheat and 3% acid malt. The acid malt gives a brighter flavor and helps lower mash pH. It comes out surprisingly light and delicate for 13.6P.
Biermuncher also has a great wit recipe, thats a little more "Americanized". I won 3rd place in the HBT comp with it, so its in my recipe dropdown.
I really like using orange zest. I trust fresh zest a lot more than the dried orange peel thats been sitting on my LHBS shelf for who knows how long. Crush whole Coriander if possible.