The original idea was to make an unfiltered, Bavarian style wheat beer. Often, when at a bar, this is served with a slice of orange to garnish. I know that's totally an American thing, but I have to admit it makes the beer a bit more tasty to have that hint of citrus. So, rather than carry fruit with me to war, I just brewed it right into the beer.
Boil the malt extract in 3 gallons of water, until you hit the foam break. After the foam break, add the oranges, coriander, and hops, and set to a rolling boil for 60 minutes. Add to fermenter with 2 more gallons of water or 1 gallon of water and 8-10lbs of ice, and pitch yeast when cool to the touch.
Orginal Gravity = 1.044
Final Gravity = 1.007 on day 14
I bottled this beer in 16 oz bottles and brought it to Pennsic 35 with me. It was a huge hit.
The end result was a perfect summer wheat beer. I got into the habit of rolling the bottle around to re-suspend the yeast, rather than leaving it at the bottom of the bottle (that is a German thing), and it really helped the flavor of the beer, as well as give it that more authentic mouth feel.
I believe I came home with only about a six pack of it left, and that was because they were hiding at the bottom of the cooler. It was such a popular beer with folks, both "beer drinkers" and "beer haters", that I had a hard time keeping the cooler stocked.