Anyone with experience with this recipe I need a little help.
Does the standard recipe call for both barely malt extract and wheat extract or is it only wheat extract in a whitbier? Also, do you leave the coriander and orange peel in the wort during the fermentation phase or does it get dumped with the spent hops prior to pitching yeast?
Use a wheat extract (for an extract version). Spin the coriander and orange peel to dust in a coffee grinder and add them into the boil with ~5 min or less left.
My first extract witbier took 37 at comp and best all the other wits in the flight. I lost the recipe long ago, but take a look at my AG Wit or Witout recipe for my spice recommendations for a Witbier.
www.ipass.net/mpdixon
I brew a wit on a regular basis. I use a wheat extract because it is 65% wheat and 45% base malt. (from Briess via Northwestern). As for the orange and coriander, I crush them on brewday and make tea bags for them. I steep for 20 min after flame out. Many people add them to the boil at 5 - 10 min with great results, either way they should come out of the wort with the hops before fermentation. Summer is a great time to enjoy this style! Cheers.