So I'm pretty certain the next beer I'm doing is a witbier. I've been working on a recipe and I was hoping for some feedback. 5 gallon batch Expected OG: 48-52 Expected FG: 10-12 4.5lbs Belgian Pilsner Malt 3.5lbs Torrifed Wheat (To replace Unmalted Wheat) 2.5lbs Flaked Wheat 1.5lbs Flaked Oats 1.5lbs White Wheat Malt 0.5lbs Rice Hulls Single Infusion Mash of 1.25 quarts of water per pound of grain at 154 for 1 hour Don't know if I should boil for 90 minutes or 60 minutes but assuming 60: Hallertau (60) .50oz of ground Indian Corriander (5) Zest of 2 Oranges (5) (Tips on what type of orange to zest from would be helpful) Wyeast Witbier Yeast (Forget the number but you know what yeast I'm talking about) Fermenting at 68 for 2 weeks then bottle conditioning at 3 volumes Store at 52 for 2-3 weeks I've brewed extract for a couple of years but am new to all-grain brewing. I've done a couple of batches but this one seems a bit more challenging. I'm not sure if I'm using too many adjunct grains for my grain bill. Any advice would be helpful. Thanks!