Start by thoroughly sanitizing all your brewing equipment.

Fill your brewing kettle with about 3 gallons of water and heat it to around 165°F.

Add the crushed Pale Malt, Wheat Malt, and Flaked Wheat to the hot water. Stir well and maintain the temperature at about 150°F for 60 minutes.

After mashing, rinse the grains with hot water.

Bring the liquid, known as wort, to a vigorous boil.

Once boiling, add the Hallertau hops and boil for 60 minutes.

Five minutes before the boil ends, add the Coriander seeds and sweet orange peel.

After boiling, quickly cool the wort to about 70°F.

Transfer the cooled wort to your fermentation vessel and pitch the yeast.

Seal the vessel with an airlock and store it in a dark, cool place for about two weeks.

After fermentation is complete, dissolve the corn sugar in a small amount of water and add it to the bottling bucket.

Bottle your beer and let it carbonate for another two weeks.