I tasted this after it sat in the primary for 15 days. Strong flavor from the orange is present, but I do not detect too much of the coriander. I generally don't taste coriander in any witbier though, so it might just be me.

This is probably the best beer I've done to date. It tastes like many witbiers I've purchased commerically as well as having good head retention. 

1. Heat 2 gallons of water to 120 degrees F in the brewkettle.
   
2. Add grain bag with 2-row and flaked wheat/oats to the water.
3. Rest at 130 degrees F for 10 minutes.
4. Increase temperature to 152 degrees F.
5. Rest at 152 degrees F for 30 minutes. Also, heat about one-half gallon of water to 168 degrees F for sparging.
6. Teabag sparge (described below) the grain bag for about 5 minutes.
7. Add the "second runnings" to the brewkettle.
8. Heat the wort to boiling.
9. Turn off the heat and add half of the LME and DME.
10. Return to boiling, add bittering hops. Boil for 35 minutes.
11. Crush coriander in a mortar and pestle.
12. Turn off heat, add the rest of the DME and LME.
    
13. Add coriander and orange peel to the kettle, return to boiling, and boil for another 20 minutes.
14. Add the aroma hops, boil for 5 minutes.
15. Chill the approximate 2 gallons of concentrated wort down to 120 degrees F.
16. Strain into the fermenter with 3.25 gallons of refrigerated water.
17. Sprinkle yeast on top of the wort, seal, and aerate for a few minutes.
18. Install airlock.
19. Primary fermentation for 15 days at 75 degrees F
    

Teabag Sparging:

I've never seen this described anywhere, so this is my name for it.

1. After the mash, lift the grain bag top up so that water can be wrung from it.
2. Roll the top of the grain bag onto your mash paddle so that the main part of the grain bag is hanging down.
3. Dunk the grain bag into the sparge water as you would a tea bag. Be careful not to squeeze the grain bag, but ensure the entire bag is submerged to soak off the sugar.
4. Discard the grain bag.