Trying to figure out a mash scedual for a wheat beer

[Extralike]

Hello,
This is the second time I attempt all grain. The first time, I got some help from this forum and managed to brew an ESB.

I wanted to push the envelope a little so I decided of making a wheat beer. I didn't find a recepie I liked, but from what I read there isn't much room for creativity in this style and I wanted to keep things simple, so I got the following from the brew store for a 5 gallon batch:

5.5 lb malted wheat
4.5 lb pilsner malt
S-33 Yeast
1 oz Hallertauer hops

Now, I am still new to all grain, so I hoped people could help me figure out a sane mash scedual so well as water volume for this recepie. I also figured I would put the hops in the last 5 minuets of the boil to get the aroma. I also understand a good mash temperature would be 154 F? I would love to hear people's opinions here.

 

[paperairplane]

You're going to want a bittering addition of hops, no?

 

[beerme70]

BeerSmith, BeerSmith, BeerSmith. Everything you need to know is there. Plus, if you haven't gotten it yet, the BrewMaster's Bible. Each of those will give you a mash schedule. For wheat beers, there are generally 2 protein rests at around 95*, then 122*, then a sugar (saccrification) rest at 158-162*.

 

[Smellyglove]

Beersmith is a great tool, but for a first brew using that software is like fumbling in the dark. How long does a temperature rise take in OPs setup?

 

[beerme70]

BeerSmith is pretty easy to figure out after you watch Brad Smith's vids on youtube. Without knowing the OP's specific equipment, I can only go off of what equipment I have. With my equipment (10 gal converted cooler for an MLT), a pre-boil volume of just under 7 gallons, and with my grains at 65*, double infusion w/ light body, the protein rest volume and strike temp is 10 quarts water @ 133.6* (protein rest temp. of 122* for 30 minutes. Then, add 8 quarts of water @ 187.7* to bring the temp for the sacch. rest up to 148* for 30 minutes. Mash out with 10 quarts of water at 208.8* for a mash out temp. of 168* for 10 minutes. Then batch sparge with 1.5 gallons of water at 168*.

Note to the OP: It sounds more difficult than what it really is. If I was able to figure it out, then anybody can. WATCH THE BEERSMITH VIDEOS ON YOUTUBE.