Lemonweizen

I received this months publication of Brew Your Own magazine and am attempting this recipe in the 10 Wildest recipes.

Lemonweizen recipe
2.5 lbs Coopers wheat liquid malt extract (replaced with 3 lbs of Ken's wheat LME)
2.0 lbs Briess wheat DME (replaced with 3 more lbs Wheat LME)

0.5 lbs lager malt

0.5 lbs malted wheat
0.5 lbs Carapils malt
0.5 lbs raw wheat
1.0 oz lactic acid (15 minutes) . I actually added 0.5 oz
1.0 oz lemon zest (at rest for 15 minutes)
1.0 oz Tettnanger hops (60 minutes)
0.5 oz Saaz hops (15 minutes)
Wyeast 1007 (I used a White Labs German yeast)
7/8 cups corn sugar

Steps (modified to my recipe)
- Steep crushed grains between 148-153 (mine was right at 150) for 45 minutes
- Combine grain tea and LME and enough water for 6 gallons in pot
- Boil for 60 minutes (adding hops as indicated)
- At 15 minutes left in Boil add lactic acid
- Add lemon zest when boil is complete and let it sit covered for 15 minutes
- Cool Wort 70 degrees
- Pitch yeast

After the wort was cooled, the gravity reading reported 1.050 (originally was to be 1.044). I'm guessing that it was higher because of the substitutions of LME.