Just finished up my first Witbier... Trub question

[Lefe21]

Hey all,

So I just did my first partial mash and decided on a Blanche De Chambly clone. My recipe for 5 gallons was:

3 Lbs Wheat DME
3 Lbs Pilsner
0.5 Lbs Flaked Wheat
0.5 Lbs Flaked Oat
1.0 oz Saaz
0.5 oz Coriander
0.5 oz Orange Peel
0.25 oz Grapefruit Peel

So after about 4 hours of pitching my recultered yeast from a Blanche De Chambly I decided to check up on what things were looking like. What I saw then was slightly surprising; a good 5 inches of trub on the bottom.

Is this normal for witbiers? I'm talking a lot of trub here... maybe even 6 inches of it.

 

[TipsyDragon]

pictures please

 

[Lefe21]

pictures please

I don't have my cam at the moment. Its nothing special, it is a well defined border of trub that is an off white colour.

Since this developed soon after pitching, is there any chance this will negatively affect my fermentation if the yeasties got somehow caught under the trub? Or is that thinking too far into it.