witbier mashing question

[noodledancer77]

I'm brewing my first all grain witbier.

5.62lbs belgian pils
4.55 lbs. white wheat malt
0.55lbs flaked oats
.4 oz coriander
1.0 oz. bitter orange peel

Instructions say "Take oats, wheat and about 10% of malt and mash in at 122 for 15 min, then raise to 150 for 15 min, then heat to boil for 15 min, then add to mash to raise to 155."

I'm assuming that i need to do this on the stove, then add it to the cooler with the rest of the pils malt. Does this sound right? If so, i'm not sure how to calculate the temp of the other portion of my mash water.

Is there an advantage to mashing the wheat and oats with the percentage of pils malt separately. now that I think of it, i'm not sure if the ingredients are separate. They may have sent all of it together in the same bag. I also have rice hulls that I intend to use, either a half pound or full pound.

Any advice is appreciated on the logistics of this mashing. FYI, I have a square mash tun with manifold and a converted keg brew kettle (I also have a smaller kettle that I can use on the stove if needed).

thank you

 

[SoxFan44]

I'm brewing my first all grain witbier.

5.62lbs belgian pils
4.55 lbs. white wheat malt
0.55lbs flaked oats
.4 oz coriander
1.0 oz. bitter orange peel

Instructions say "Take oats, wheat and about 10% of malt and mash in at 122 for 15 min, then raise to 150 for 15 min, then heat to boil for 15 min, then add to mash to raise to 155."

I'm assuming that i need to do this on the stove, then add it to the cooler with the rest of the pils malt. Does this sound right? If so, i'm not sure how to calculate the temp of the other portion of my mash water.

Is there an advantage to mashing the wheat and oats with the percentage of pils malt separately. now that I think of it, i'm not sure if the ingredients are separate. They may have sent all of it together in the same bag. I also have rice hulls that I intend to use, either a half pound or full pound.

Any advice is appreciated on the logistics of this mashing. FYI, I have a square mash tun with manifold and a converted keg brew kettle (I also have a smaller kettle that I can use on the stove if needed).

thank you

Mash the entire grain bill. Mash it thick at 122, then thin out to 1.25qt/lb with hotter water to bring it 150. Any beer software should be able to help you with the calculations for a step mash. Make sure you preheat your mash tun before putting in grains.