A Wedding "Wit" the Harringtons

My good friends Mark Harrington and Asha soon-to-be-Harrington are gettin' hitched. They asked me to brew a few beers for their rehersal dinner coming up in a few weeks so I think I'm going to bring the IPA I brewed previously and Asha requested a wit. So, this is my first attempt at a wit, but I think it'll turn out nice.

I did as much quick reading on wits as I could. I asked around, posted on a few forums and newsgroups and then I put together this recipe based on all the advice. I also picked a sort of "middle of the road" as far as spicing goes. From what I could tell, the coriander can range from about 0.25 oz. to 1.00 oz. for a 5 gal batch. It also really depends on how fresh the spice is. I like coriander, but I know it can get overwhelming. Since I'm using regular old grocery store spices, and I'd rather err on the side of having too little spice rather than too much, I chose 0.5 oz. We'll see how she turns out... cross your fingers.

Grain:
4.50 lbs. Belgian Pilsner Malt(2-row)
4.50 lbs. White Wheat
1.00 lbs. Rice Hulls
0.50 lbs. Flaked Oats
0.16 lbs. Acidulated Malt

Single Decoction Mash:
125 degrees for 15 min.
148 degrees for 45 min.
Sparge at 170 degrees.

Boil:
6.8 gal beginning volume and we should boil off a gallon and change and end up with 5.5 gal
90 min. boil

Hops and Spices:
30 min:
1.10 oz. Saaz (4.3%AA)
0 min:
0.5 oz. Ground Coriander
0.2 oz. Chamomile
1 cup Clementine Zest
1/2 a Grapefruit Zested (Eat the rest of the grapefruit and a few clementines for breakfast)

Yeast:
A 1 day starter of 1 vial of White Labs "Platinum Wit II" yeast (WLP410) pitched into a carboy with 5.5 gallons of wort.

Predicted Original Specific Gravity:
1.047 at 75% efficiency

Notes:
Ferment at 62 degrees.