I just got done brewing this. The session went OK, but I had a yeast issue. First time using a liquid yeast and I should have started the starter a few days ago. You can read about it here.
https://www.homebrewtalk.com/showthread.php?t=25581
I brewed a 3 gallon batch (3+ gallons into the primary, 3 gallons into the secondary.)
I did a rest at 122F for about an hour. Actually, it started at about 130F and went down to 122F as I had the lid on my cooler open. For my setup with a preheated cooler, my strike water needs to be about 8F higher than the mash in temp. I overshot that. I had company watching me brew and I wasn't paying attention to things.
I used 1.2 litres per pound of untreated water.
Then I held it at 154 for a little over an hour. I was visiting. Then I mashed out at 168 for a few minutes.
I had a SG of 1.050 from 6 pounds. I batch sparged for the first time. The first time I drained the bed stuck. Then I started draining slower and I was fine. I should have fly sparged instead.
I got the zest of the orange by using a fine cheese grater. That worked pretty good. As soon as the peel became yellowish, I moved to a fresh area so as not to go deeper. I used 1 ounce of freshly grated orange zest and it took one medium sized orange to attain that. There was enough yellow stuff (pith) left on the orange to peel it. I tried cutting the zest off and that didn't work well at all, too much pith.
I ground the coriander seeds with a morter and pestal (sp !). I used 0.5 ounces for 3 gallons. It worked OK, but it was a bit slow and the knob on the grinding thing was way too small and my hand got a cramp.
Right now I am praying that the yeast catches and the beer starts fermenting. If it doesn't catch with the liquid yeast, I'll repitch with a dry yeast.
One more thing. My LHBS didn't have flaked wheat so I had to use milled wheat.
I hope this helps someone.