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Old 11-17-2011, 03:08 AM   #1
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Default 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!


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Old 11-17-2011, 03:47 AM   #2
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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.
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