Perfecting my Belgian Witbier Recipe

http://brewbeeranddrinkit.com/youtube/- Belgian Witbier Recipe I brewed this beer last December, but ran across one little problem, which kinda ruined the beer for me... I scorched the oat/wheat decoction mash... that produced a slightly smokey flavor that showed up in the final beer although it was more of a subtle aftertaste... The beer tasted great until that after taste hit me and reminded me of the mornings I burned my oatmeal and didn't have time to cook again and left home hungry... If you can manage to brew this beer without scorching the grains, I know the beer tastes good! The original recipe for this beer can be found on my original blog post on how to brew a Belgian Witbier. In this blog post I'm going to talk about the planned changes I have in mind and the process I'm going to follow... Planned Belgian Witbier Recipe: 7 lbs Belgian Pilsner malt 3 lbs Unmalted Wheat (Soft White Wheat Berries) .5 lbs Steel Cut Oatmeal 1 lb Rice Hulls 1 oz of Czech Saaz (60 min) zest of 1 Orange (5 min) 0.5 oz Crushed Indian Coriander (5 min) 0.25 oz Chamomile (5 min) WLP 400 Belgian Wit Ale Yeast RO Water .5 tsp Calcium Sulfate (added to wheat mash) .5 tsp Calcium Chloride (added to main mash) Note that I got rid of the Munich malt... it's just not needed for this style... Anyways... my original plan for the improvement of this recipe can be found here: http://howtobrewbetterbeer.com/how-to...