First recipe - questions (Weizenbock)

So I've got three extract kits under my belt, and naturally I'd like to make something way too complicated.

First, the recipe as it stands now:

6.6 lb wheat LME
1 lb pale DME

Will put the DME in at the beginning, and the LME at the very end of the boil

grain bag:

1 lb caramel wheat
1/2 lb caramel munich
1 lb munich
1 lb wheat
1/4 lb chocolate

Steep for 40 minutes in 2.5 gallons 148-152 Fahrenheit water
Rinse with 1/2 or 1 gallon water (whatever doesn't make the kettle too full?)

Hop schedule:
1 oz glacier 60 minutes
1/2 oz hallertau 15 minutes
1/2 oz hallertau 5 minutes

Yeast: WLP351 w/ 2 quart starter
OG: 1.070ish?? FG: ????

Are these times and temperatures correct? Amount of water for mash? Hops seem reasonable? Anything else stick out?

I feel like I know just enough to be dangerous. Pretty sure it'll make some kind of beer, but what I'm going for is a lighter colored strong wheat with plenty of flavor.

Ah the Weizenbock, its a not a common brew and not too many commercial examples of it. Jamil Z did a podcast for the style, or its in his book dont remember where I got his recipe from but this was his recipe. Seems close to yours with some minor adjustments.

11lb Wheat DME
1.5 Munich grains
.5 Crystal 40
.5 Special B
.25 Chocolate
2.6 oz Hallertauer 60min

Because of the Munich you'll want to mash those grains. With that said you're mashing seems to be off, You want to the grain to water ratio to be between 1-2 quarts of water per LB of grain. 60 minutes and hotter temps are also probably what you'll want to do. There are many others here that know a great deal more about mashing than I.

Really if you dont want to deal with mashing just cut out the light extract and sub it with Munich Dry Extract. And just steep the rest of the grains.

If you want something lighter in color skip the chocolate malt at that little amount your basically using it for coloring, and that will give you a darker beer probably putting you in an amber color range.

The hops are not something you really need stand out in this style of beer so you could just do all of them at 60min just for bittering.

That makes sense. Unfortunately, the local shop doesn't have that stuff available.

So by those numbers the max mash water amount I should use is 7 quarts for 60 minutes. Any idea what the temperature should be?

I'd do around 152, if you can. Weizenbocks are a great style, I made Jamil's recipe last fall and it came out great. The turnaround was impressive too, I think mine was up near 8% ABV and it tasted great after only a couple weeks in the bottle.

I think your grain bill looks fine, I'd agree that you could just stick with a bittering hop if you want.

So, based your words, I feel pretty good about the recipe. Guess there's only one way to find out for sure.

Here's a link in case anyone cares to make any more comments.

Boiled this last night. OG turned out a bit higher than expected at 1.077