Rapier Wit

================================
Mash volumes:
================================
=> Plan on ~1.2-1.5 gallons for adjunct mash
=> Remainder of water for main mash

================================
Mash schedule:
================================
Adjunct mash:
=> Raw wheat plus ~10% of the Pilsner malt
=> 122°F for 15 minutes — protein rest
=> Ramp to 148-150°F for 20 minutes — begin conversion
=> Bring to boil 15 minutes — gelatinize remaining starches
=> Set aside

Main mash:
=> Remaining Pilsner malt (90%).
=> Mosher recommends a protein rest, but probably better to omit with a more modified malt
=> Add back the adjunct mash, to hit a rest of ~155 F. Hold for a 45 minute rest.
=> Raise to 170 F for 15 minutes (mash out)

================================
Notes on mash temperature:
================================
Not an exact science, but, roughly...
=> Heat your adjunct mash strike water to around 130°F for the protein rest.
=> Heat your main mash strike water to approximately 140-145°F
=> Be prepared to adjust temperature as needed (direct fire / ice)

================================
Other notes:
================================

IMPORTANT: Steep coriander and orange peel for 5-10 minutes after flameout before chilling

=> For Lalbrew Wit, ferment at 68-70 F to get sufficient yeast character without turning it into a phenol bomb.
=> Use peel of a navel orange. Something like 2/3 of one orange and adjust the next batch as desired.