Does this schedule make sense?

[size=+2]Witbier[/size]
[size=+1]16-A Witbier[/size]



Size: 34.98 L
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 159.46 kcal per 12.0 fl oz

Original Gravity: 1.048 (1.044 - 1.052)
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Terminal Gravity: 1.012 (1.008 - 1.012)
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Color: 3.55 (2.0 - 4.0)
|====================#===========|
Alcohol: 4.71% (4.5% - 5.5%)
|===========#====================|
Bitterness: 15.2 (10.0 - 20.0)
|================#===============|

[size=+1]Ingredients:[/size]
4.0 kg German 2-row Pils
2.81 kg German Wheat Malt Light
0.23 kg Acidulated Malt
0.45 kg Oats Flaked
42.52 g Czech Saaz (5.0%) - added during boil, boiled 60.0 min
4.0 tsp Corriander crushed - added during boil, boiled 13.0 min
4.0 tsp Bitter Curacao/Bitter Orange (Peel) - added during boil, boiled 0.0 min
1.0 ea WYeast 3944 Belgian Witbier

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash In - Liquor: 19.55 L; Strike: 129.98 °F; Target: 122.0 °F
00:18:00 Protein rest - Rest: 15.0 min; Final: 122.0 °F
00:26:00 Decoction - Volume: 8.9 L; Boil: 5.0 min; Target: 153.5 °F
01:26:00 Sac Rest - Rest: 60 min; Final: 153.5 °F
01:36:00 First Runnings - Volume: 20.57 L; Final: 153.5 °F
01:56:00 Batch Sparge - Sparge #1: 15.01 L sparge @ 168.0 °F, 10.0 min; Sparge #2: 15.01 L sparge @ 168.0 °F, 10.0 min; Total Runoff: 40.77 L

[size=-1]Results generated by BeerTools Pro 1.5.2[/size]

I like flaked wheat instead of wheat malt and usually just do a single mash at 150F.

I'm not sure what you are trying to do with protein rest at 122F. You could do the same schedule but move the protien rest to say 132F. Or you could go with 140F for 15 minutes and pull a decoction and go to 160F. The decoction should give you about an hours rest at 140F and then about 30 to 45 minutes rest at 160F.

The two sparges looks like you have a limited space in your mash tun?

I wouldn't do a decoction, just infuse with water hot enough to get you to your intended rest temperature. A decoction is going to introduce some big malt flavors and color that are out of place in a Witbier. But since you are using malted wheat, a protein rest is unnecessary. Flaked wheat will give you the haziness that you need in a Wit.

I'd also adjust the timing of your coriander and bitter peel to 10 minutes from flameout. Make sure the coriander is lightly crushed, and measure by weight not by volume!

Your sparge temp seems a bit off a well - you want the grainbed to equalize to 168°, so the water must be a fair bit hotter; I usually sparge around 185°.

Thanks for the tips. I'll try to track down flaked wheat today.

I've read that a multi-step mash would be ideal for this style and ingredients (esp. w/ flaked wheat?). I have a cooler MLT, so I cannot direct fire it. How does a multi step mash work with my equipment? Can I mash in with less water, let it rest, then add more water to step up the temp?

Ugh, the more I read, the confuseder I get.

Amity said:

How does a multi step mash work with my equipment? Can I mash in with less water, let it rest, then add more water to step up the temp?

Click to expand...

Yes that is how you do it. Brewing software will help you figure your volumes for mash in and the next infusion. I think even the free trials of the various software let you "design" your mash. Good Luck.

As mentioned, flaked wheat is the appropriate type of wheat to use in a witbier. Take the others tips and you got a good recipe there.