Blood Orange Hefeweizen

I finally had my first brew day of the year, and it was awesome. I recently picked up some delicious blood oranges, so I decided to try an all-grain version of the blood orange hefeweizen recipe from Sam Calagione's Extreme Brewing.
Batch Size: 5.5 gal
Brewhouse Efficiency: 70%

5.25 lbs Pale malt 2-row German
5.25 lbs Wheat malt German
0.5 oz Hallertau hops [3.0%] (60min)
1.0 oz Saaz hops [4.0%] (20min)
0.5 oz Hallertau hops [3.0%] (10min)
4 Blood oranges
1 vial Bavarian Weizen yeast (White Labs WLP351)

I started things yesterday by making a 1.5 liter yeast starter. Since this is a seasonal strain, I'm going to try to culture it (more on this another day).
I did a single infusion mash at 152F with 1.33 quarts/lb for 1hr.
For the oranges, I zested two oranges, peeled all the oranges, and then chopped up the sections. I added the zest and fruit to 0.5 gal water and heated to 160F. Then I let the fruit steep as the mixture cooled.
Once the wort and fruit cooled to 70F, I added them to the fermenter, straining the oranges through a small grain bag and added that too. Finally, I pitched the yeast, and a few hours later I'm starting to see a little action.
The original gravity ended up being 1.048, expected OG was 1.050, so a little low :-( I'm working on improving my efficiency, and I think more patience during the sparge will help with that. Ah well, just going to have to brew more I guess!