Want to do a witbier with unmalted wheat so need to do a protein rest--my first more complicated all grain beer. Can't quite figure out BeerSmith--which mash option do I model? Double infusion? What's the "mash out" step? Is that part of the batch sparge? Looks like it given the water temp is the same. I would think there would be two steps, one for protein rest, one for saccrification, and then batch sparge as normal.