Lawnmower Beer

[Craigerrr]

Looking to brew something light, crisp, and fresh for the warmer weather.
I have had excellent results with any recipes I have copied from AnkeK here on BF.
I have a couple of questions on this witbier, was hoping to get some feed back on.
https://www.brewersfriend.com/homebrew/recipe/view/817712/tangerine-witbier

The mash schedule...
Is it necessary to do all of these steps?
Or can I just mash for 90 minutes at 159-151F?

The water profile...
Super soft water, does this make sense for this style?

Thanks in advance for the input!
Craigerrr

 

[Iliff Avenue Brewhouse]

Permission Error

 

[J A]

I think you mean 149-151 and, yes, you can. My standard has been around 1 hour at 149 and then some time at 158 for a little extra conversion. I've been getting very light, crisp beers from the 1.040 batches that I make for building yeast up. And since I use pretty much the same Blonde Ale recipe for all my "starter" beers, I get to explore the expression of flavors from various yeast strains. They all end up being killer "lawnmower" beers.

 

[Craigerrr]

Thanks JA, sorry about the permission error. Recipe is now shared, didn't notice that it flipped to private when I poached it.

https://www.brewersfriend.com/homebrew/recipe/view/817712/tangerine-witbier

 

[Craigerrr]

So mash temperature of 149F to 151F, check.

Does anyone have an opinion on the water profile?
I am building up from RO.

 

[GFHomebrew]

If it were mine I'd go some hops around 10 to go for some aroma don't want it comming across tooo plain. As for water a bit of calcium wouldn't go astray I'd favour gypsum too for a drier crisper bight.
That grist looks interesting. Any long mash in low 60's C will get you a good fermentable wort.