Wit Partial Mash

[ClassicXJ]

So I'm trying to learn beersmith and starting my own recipes. My next brew is going to be a PM Wit beer. Here is where I am at right now... any suggestions

Amount Item Type % or IBU
3.50 lb Wheat Dry Extract (8.0 SRM) Dry Extract 50.00 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 14.29 %
1.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 14.29 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 14.29 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 7.14 %
1.00 oz Saaz [4.00 %] (60 min) Hops 13.1 IBU
0.50 oz Saaz [4.00 %] (10 min) Hops 2.4 IBU
0.25 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 1500 ml] Yeast-Wheat

Thanks for any help

 

[david_42]

Other than checking for complete conversion because the malt/flaked ratio is 1:1 and maybe backing off the oats to 1/2 lb. What mash temperature?

 

[ClassicXJ]

I read to use lower temps for wheat beers. I was planning masing at 152
any suggestions