Allagash White Wheat Belgian Clone

from BYO.com

ALLAGASH BREWING CO.’S WHITE CLONE
(ALL-GRAIN)
(5 gallons/19 L, all-grain) OG = 1.049 FG = 1.010 IBU = 20 SRM = 3 ABV = 5.2%

One of America’s most awarded Belgian-style witbiers, Allagash White features coriander and Curaçao orange peel that delivers a refreshing balance of citrus and spice.

INGREDIENTS
5.5 lbs. (2.5 kg) 2-row pale malt 2 lbs. (0.91 kg) malted red wheat 2 lbs. (0.91 kg) raw white wheat 0.3 lb. (0.14 kg) dextrin malt
0.5 lb. (0.23 kg) flaked oats
3.9 AAU Nugget hops (60 min.) (0.3 oz./8.5 g at 13% alpha acids)
4.1 AAU Crystal hops (10 min.) (1.25 oz./35 g at 3.3% alpha acids)
0.75 oz. (21 g) Czech Saaz hops (0 min.)
0.25 oz. (7 g) Curaçao orange peel (0 min.)
0.5 oz. (14 g) coriander, crushed (0 min.)
SafAle K-97 yeast

STEP BY STEP
Heat 15.5 qts. (14.6 L) of strike water to 165 °F (74 °C). Mix with grains. The mash should stabilize at about 152 °F (67 °C). Hold at this temperature for 60 minutes, then raise temperature to mash out at about 168 °F (76 °C), either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect 7 gallons (26.5 L) and bring to a boil. Total boil time is 75 minutes, adding hops as indicated. After boil is complete, turn off the heat, add the final hop addition along with the coriander and orange peel bagged (it helps to bag the coriander and orange peel) and give a long stir to create a whirlpool. After 15 minutes remove the spice bag.
Chill the wort to 65 °F (18 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a temperature-stable place in the 68–72 °F (20–22 °C) range. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.7 v/v.