Weizen Braggot Advice

Hi All,

I wanted to take a stab at a strong braggot and came up with the following recipe. I've done quite a bit of mead making research but haven't made a mead/braggot before. Any suggestions or comments you may have would be greatly appreciated.

Weizen Braggot

Type: All Grain
Batch Size: 5 gallons
Boil: 60 minutes
SRM: 9.5
IBU: 35
ABV: 15%
OG: 1.124
FG: 1.013

Mash: Single Infusion; 154F ST for 45 minutes, Mashout/sparge @ 168F
8 lbs -- White Wheat Malt (38.1%)
3 lbs -- Munich 10L (14.3%)
2 lbs -- Vienna Malt (9.5%)
1 lb -- Aromatic Malt (4.8%)

Hops
0.5oz Galaxy (14% AA) @ Mash (55 min)
0.5oz Galaxy (14% AA) @ 45 min
0.5oz Citra (12% AA) @ 15 min
0.5oz Citra (12% AA) @ 5 min

Fermentables (Added after boil when wort temp @ 150F)
5 Lbs -- Orange Blossom Honey (23.8%)
2 Lbs -- Sourwood Honey (9.5%)

Other
1.5 tsp -- Irish Moss @ 30 min
1 tbsp -- Yeast Nutrient @ Pitching

Yeast (Rehydrated and proofed per instructions; All pitched @ 68F)
2 pkg -- SafBrew Wheat Dry Yeast WB-06
1 pkg -- Red Star Pasteur Champagne Dry Yeast

2 weeks Primary @ 68F; 6 weeks Secondary @ 68F; Bottle with 3.75oz Dextrose (2.4 vol); Age 10 months @ 68F.

Bring back an old post... did you ever brew this? What did your FG end up at?

Haven't brewed it yet. Kind of got put on a back burner due to other brews/things going on. I may make this sometime this month, though. If I do I'll post an update with how it turns out.