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!