So Big Monk's quote from Withouk, et al. above says 5g/hL is more than sufficient in the boil, lower than th 6.84 recommended (apparently) by Wyeast and within the 2-6g/hL given by Ajinomoto. I'll go with that guidance.
Still not finding any more on mash beyond the same 2-6 in Ajinomoto's fact sheet, etc. My water is coming through at 3ppm TDS, so I'm not the least bit worried about iron and copper. I'm willing to try the start low, go up method, but I'm
still wondering if it's even needed here:
I get the idea that I can start removing protein at this early stage. But it seems to me that the same end result will be achieved with a boil addition.
However: If I can really keep lipids out of the boil, I'm in. But I have only ever seen the assertion that BTB has this function in posts on the forum, without attribution. I do trust people here. But, who's got the citation? Where does this come from? I need evidence, people, sorry, I question everything.