My two batches followed the recipe below, except for the hops, of which we used half (A theme to be reproduced throughout the day)
Style: Witbier
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 8.21 gal
Estimated OG: 1.051 SG
Estimated Color: 3.8 SRM
Estimated IBU: 16.5 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 46.15 %
6 lbs Wheat, Flaked (1.6 SRM) Grain 46.15 %
0.90 oz Hallertauer [4.50 %] (60 min) Hops 16.5 IBU
0.75 tsp Coriander Seed (Boil 5.0 min) Misc
1.00 tsp Cinnamon, Ground (Mash 5.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
2nd batch got Wyeast Belgian Wit yeast.
1.5L starters for each and fermentation started by nightfall.
And now for the pics:
Grains crushed and ready
Various mashing, boiling and chilling of the batches
Waiting for the boil, standing around
Here's me standing around
OH, I'm helping?
AHHH, standing around again
Finally into the carboys
Decent brewday with a great bunch of guys,however not one batch went off correctly. Mine had half the hops, another got the ENTIRE supply bag of adjuncts added to it rather than the measured out bag, the last batch was FrankenSaison with everything we had left over dumped in, including leftover boiled wort and run-off from the prior batches. It will most likely be the best beer ever brewed!
My batches have only different manufacturers of yeast. Only differences at the tasting will be fermentation temps and one will be bottled and one kegged. I'll resurrect this when we taste.
Or are you being an eco warrior in re-filling your gas supplies? 
How many people live in a place that size ? Over here we'd a few families in there no worries 
