Belgian witbier too dark

[wegz15]

So I brewed my first belgian witbier today. Below is the recipe.

Original Gravity: 1.053 (1.044 - 1.052)
Terminal Gravity: 1.013 (1.008 - 1.012)
Color: 3.86 (2.0 - 4.0)
Alcohol: 5.17% (4.5% - 5.5%)
Bitterness: 10.2 (10.0 - 20.0)

Ingredients:
5.0*lb 2-row
5.0*lb Wheat Raw
0.4*oz Corriander crushed - added during boil, boiled 5*m
1*oz Czech Saaz (3.0%) - added during boil, boiled 60.0*m
0.9*oz Orange Peel - added during boil, boiled 5.0*m

I did a cereal mash with 1 lb of 2 row and the 5 lbs of raw wheat. Held at 140 for 15 minutes, then raised to a boil and boiled for 30 minutes.

When I was mashing the water didn't look too dark. When I finished the boil and put it in the fermentor it looks too dark. I'm assuming somewhere around 13 srm instead of the 3.86 the recipe calls for.

I use a 5500 watt heating element to boil. Any thoughts on why this turned out so dark? Was it due to the addition of crushed coriander? Could I have boiled too vigorously and burned the wort?

 

[BigSally]

I'll be interested in the answer as I use a fair bit of raw wheat myself.
I'd be inclined to suspect carmelization since you're doing 5 gallon batches with a 5500 watt element.
But I've only got a half a dozen AGs under my belt and I used a mixture of a 4500 and a pair of 1500s(not on the same batch)