Steep the two-row malt, wheat malt, and flaked oats in 5 gallons of water. Hold temperature at 154?F. for 30 minutes, then rinse grains with 1 gallon of water at 170?F., collecting run-off in the brew kettle. Mix in liquid malt extract and add enough water to bring to 6.5 gallons. Bring to a boil, add hops, and boil for 60 minutes. Add the orange peel and coriander in the last 10 minutes of the boil. Chill wort, top off to approximately 10 gallons checking gravity as you go, and stir to mix and aerate. Pitch yeast and ferment at 65F for one week, then transfer to secondary for two weeks. Bottle with priming sugar and condition for two weeks. Optional: serve with a slice of orange.
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