Following the recipe in the Extreme Brewing book for Belgian Wit. It's a fairly simple recipe as is, but I made a few mods that I hope will work well.
1) Doubled the amount of dried orange peel
2) Used almost double the amount crushed coriander
3) Used only 3 gallons of water for the boil, the other 3 put into the carboy before adding the wort. This helps the cool down, and 5 gallon kettle cannot hold all 6 gallons of water plus the malt syrup.
4) This is a TBD situation. We are going to add peaches. Not sure yet what method - but they will go into the secondary fermentation.
I have read several different approaches to peaches, frozen, boiled, puree, chunks with skin and pits and without. I have not decided what I want to do yet, but once I do will post here. No matter what, I will be adding the pectic enzyme to help with cloudiness.
Overall, I think this beer will turn out well.
