Brewing a Belgian Wit tomorrow, how does it look?

[phenry]

Recipe Type: All grain
Yeast: Wyeast 3944
Yeast Starter: No
Batch Size (Gallons): 5.00
Original Gravity: 1.048
Final Gravity: 1.012
IBU: 15
Boiling Time (Minutes): 90
Color: 3.1
Primary Fermentation (# of Days & Temp): 3 weeks @ 68*F

Belgian Pilsner 2-row - 4.00 lbs - [50%]
American White Wheat Malt - 2.00 lbs - [25%]
American Red Wheat Malt - 1.00 lbs - [12.5%]
Flaked Wheat - 1.00 lbs - [12.5%]

Saaz (leaf) [4.5%] - 1.0 oz - 60 min - 15 IBU
Coriander (whole) - 1.0 oz - 5 min
Bitter Orange Peel - 1.0 oz - 0 min

I'm hoping to end up a little under 5 gallons for the post-boil, since I'm going to be fermenting it in my 5 gallon carboy. I've got a blow off tube ready to rock for it so it won't turn into an airlock cannon.

Also planning on doing a protein rest for the flaked wheat, but I'm not sure if it's entirely necessary since it's only 12.5% of the grain bill.

Any thoughts/suggestions?

 

[bnmir]

I would crack the coriander. Also use orange zest instead of peel. Skip the rest you want haze.

 

[phenry]

All I have on hand is orange peel, and since I've never used it before I'll just see how it goes. I'm assuming cracking the coriander is as simple as using a rolling pin?

 

[theonetrueruss]

I just put my coriander in a zip-lock and beat it with a rolling pen

 

[orangehero]

I pitch 3944 at 65F, hold it at 68F for 24 hours, then let it free rise to 72-75F.

Also I use 7 g (0.25 oz) fresh ground coriander in 6 gallons. For me 1 oz is way too much.

Lauter slow; you might want to throw in some rice hulls to help.

 

[git_dr1]

I made a wit today with a very similiar recipe. Used 1 lb of rice hulls and didn't have a problem. I also cracked the corriander with a rolling pin.