Belgian Witbier (Wheatbeer)

10 gallons
O.G. 1.055
F.G. 1.012

11# Belgian wheat malt
11# Belgian pilsner malt
1# Briess carapils malt
4 grated large orange peels
1/2 oz. crushed corriander seeds

8 HBU Hallertauer hops (boil 90 minutes)
1.5 oz. Hallertauer hops (steep 3 minutes)

2 tsp. gypsum (1/2 tsp. in mash, 1-1/2 in boil)
2 tsp. Irish Moss (boil 15 minutes)
2 Tbsp. Yeast Energizer
2 packages Wyeast 3944 Belgian White

Mash 90 minutes at 152F with 1.3 quart of water to each pound of grain. Sparge at 170F for 1 hour. Add first addition of hops after hot break and start 90 minute boil from there. Chill wort to 60F, add yeast and ferment at 65F. Age 1 month in kegs.