Batch 53 wit

3.25 lbs weyerman  german pils
6 oz gwm vienna
2.25 lbs flaked wheat
1/4 tsp CaCl

SRM 4

TOG 1.053 at 75% eff

Mash 130 df 15 mins
148 df 60 mins (overshot by 2 df for 10 mins) about 1.5 qt/lb

pH 5.3

OG into boil 1.055 (77% eff)

Boil 60 mins

3 gr soriachi ace 11.9% 60 mins 8 IBU
1/2 tsp Irish moss 15 mins
10 gr coriander toasted in pan, cracked in blender with bitter orange peel 10 mins
2 gr bitter orange peel dried 10 mins
Zest of one sweet orange 10 mins (used new ribbon zester)
5 gr soriachi ace 11.9% 5 mins 3 IBU

11 IBU

Pitch at 72 df, wyeast 3942 Belgian wheat, straight from smack pack that didn't inflate in 3 hours (July packing date)
6 gr soriachi ace 11.9% dry, OG 1.055 into fermenter
Move to 63 df basement, cover with blanket

ABV est 5.3%

Krausen at 16hrs 64df (15 secs, 1/2 inch of foam, snow flurries)

Heavy krausen at 27 hrs.  Move to 66 df at about 63 hrs.  Move to 70 df at 87 hrs.

Rack to secondary 11/16, move to 68 df.  Move to 60 df 11/22 pm.

11/29 Bottle with 93 grams table sugar, (round 1/3 cup), zest of one fresh orange boiled and strained out.