Second Chapter Brewing’s Witty Librarian clone

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.013
IBU = 14  SRM = 3  ABV = 5%

Ingredients
5 lbs. (2.3 kg) Pilsner malt
4.5 lbs. (2 kg) flaked wheat 
1 lb. (0.45 kg) oat malt 
0.5 lb. (230 g) rice hulls (optional)
4 AAU Hallertau hops (60 min.) (1 oz./28 g at 4% alpha acids)
1.5 oz. (43 g) fresh orange peel (5 min.)
0.4 oz. (11 g) coriander seed, crushed (5 min.)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale), or Mangrove Jack’s M21 (Belgian Wit) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
If using a false bottom or manifold system for lautering, then the rice hulls are recommended. Start by placing the rice hulls into the mash tun first. While they will get mixed in with the crushed grains at mash-in, the goal is to have more of the rice hulls at the bottom of the mash tun.

With the goal of creating a dextrinous wort, mash in with 3 gallons (11.4 L) of 166 °F (74 °C) strike water to achieve a single infusion rest temperature of 153 °F (67 °C). Hold at this temperature for 60 minutes, then start the lauter process.

With sparge water at 170 °F (77 °C), collect about 6.25 gallons (24 L) of wort. At start of boil, add Hallertau hops, then boil for 60 minutes. With 5 minutes left in the boil, add fresh orange peel and crushed coriander.

Chill wort to fermentation temperature, around 66 °F (19 °C). Pitch yeast. Hold at this temperature for the duration of active fermentation. After final gravity is achieved, chill to 60 °F (16 °C) and allow to condition for one week. Bottle and prime or keg and force carbonate to 2.5 v/v.

Second Chapter Brewing’s Witty Librarian clone

(5 gallons/19 L, extract with grains)
OG = 1.052  FG = 1.013
IBU = 14  SRM = 4  ABV = 5%

Ingredients
6 lbs. (2.7 kg) dried wheat malt extract
0.5 lb. (230 g) Carafoam® malt
4 AAU Hallertau hops (60 min.) (1 oz./28 g at 4% alpha acids)
1.5 oz. (43 g) fresh orange peel (5 min.)
0.4 oz. (11 g) coriander seed, crushed (5 min.)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale), or Mangrove Jack’s M21 (Belgian Wit) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep the Carafoam® in a muslin bag in 2 gallons (8 L) of water at 152 °F (68 °C) for 30 minutes. Afterwards, place the grain bag in a colander and wash with 1 gallon (4 L) of warm or hot water. Add water to reach a total volume of 5 gallons (19 L). 

Bring liquid to a boil, then turn off the heat and carefully stir in the dried malt extract. Once fully dissolved, bring wort back to a boil.

Add Hallertau hops and boil for a total of 60 minutes. With 5 minutes left in the boil, add fresh orange peel and coriander.

Chill wort to fermentation temperature, around 66 °F (19 °C). Pitch yeast, being sure to top off fermenter to 5.25 gallons (20 L). Follow all-grain recipe for fermentation and packaging instructions.

Tips For Success:
When it comes to the spices, be sure that the coriander seeds are fresh. For the orange, use a vegetable peeler to remove just the outer layer of skin. There are several orange varieties that work like Seville, blood, navel, and cara cara, to name a few. Grab a peeler, a cheap macro lager, and try soaking the peels to see what works best for you.