Witbier

[GasMD30]

This is my planned recipe for tomorrow post call. Any suggestions? Especially for the orange peel/coriander/chamomile? It's a 1 gallon batch.

HOME BREW RECIPE:
Title: Witbier

Brew Method: All Grain
Style Name: Witbier
Boil Time: 90 min
Batch Size: 1 gallons (fermentor volume)
Boil Size: 1.25 gallons
Boil Gravity: 1.038
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.047
Final Gravity: 1.013
ABV (standard): 4.44%
IBU (tinseth): 18.95
SRM (morey): 3.37

FERMENTABLES:
0.85 lb - German - Wheat Malt (44.7%)
0.85 lb - German - Pilsner (44.7%)
0.1 lb - Flaked Oats (5.3%)
0.1 lb - Rice Hulls (5.3%)

HOPS:
0.1 oz - Domestic Hallertau, Type: Pellet, AA: 6.8, Use: Boil for 30 min, IBU: 11.11
0.1 oz - Saaz, Type: Pellet, AA: 4.8, Use: Boil for 30 min, IBU: 7.84

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 2.85 qt, saccharification 161.3 F
2) Infusion, Temp: 168 F, Time: 0 min, Amount: 1.3 qt, mash out boilingF
3) Sparge, Temp: 170 F, Time: 0 min, Amount: 1 qt, batch sparge
Starting Mash Thickness: 1.5 qt/lb

OTHER INGREDIENTS:
0.1 oz - coriander, Time: 5 min, Type: Spice, Use: Boil
0.1 oz - orange peel, Time: 15 min, Type: Spice, Use: Boil
0.5 bag each - chamomile, Time: 5 min, Type: Spice, Use: Boil

YEAST:
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 68-70 F
Pitch Rate: 0.5 packet

PRIMING:
Method: Table Sugar
CO2 Level: 2.5 Volumes

[mr x]

At a quick glance, all looks good to me.