Belgian Wit - 90 minute mash or 60 minute?

I've been reading up on some recipes, Hoegaarden type clones. I'm not looking to clone Hoegaarden, I always feel an original is best so I am doing my first all grain belgian wit (3rd AG batch) this weekend and was just looking at other recipes as guidance. I noticed a number quote a 90 minute mash while others call for a 60 minute mash. I will be using Rahr 2-row instead of Pilsner malt so I won't be doing a protein rest. I will also be using white wheat, flaked wheat, and flaked oats. What's the consensus, 60 or 90? I am getting a Barley Crusher mill with this order so am crushing my own grains if that matters at all. Anyhow, any advice would be appreciated!


Rev.

As long as conversion is complete it doesn't matter how long the mash is. Some go as low as 45 minutes some go 90 or more. I don't personaly test for full conversion, but I normally mash for 75 minutes and that has worked out well for me.