heya, just working on a recipe for a beer i've been dreaming up for a few months. looking at making a belgian wit beer racked on soursop (guanabana) and, possibly, with lactose. the recipe i'm playing around with: 1 lb flaked oats 1.5 lbs acid malt 2 lbs vienna malt 5 lbs wheat malt 6 lbs pilsner should i mash in at around 133 F, let it rest for 15 min, then take it up to 150 F? or could i just start at 150 F? and any comments about the grains i'm using would be great.