A little input on my dunkelweizen recipe

Just wondering if a single infusion mash will do for this recipe, or if I should plan on my first ever decoction. A step mash seems like it would be more of a pain than a decoc. since I use a cooler for my MLT. This is how it looks so far, a little over 50% in wheat malt.

Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.9 %
4.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 43.7 %
2.00 lb Wheat Malt, Dark (9.0 SRM) Grain 19.4 %
2.00 lb Wheat Malt, Ger (2.0 SRM) Grain 19.4 %
1.00 lb Caramel Wheat Malt (46.0 SRM) Grain 9.7 %
0.30 lb Chocolate Wheat Malt (400.0 SRM) Grain 2.9 %
0.75 oz Hallertauer [4.80%] (60 min) Hops 13.7 IBU
0.25 oz Hallertauer [4.80%] (10 min) Hops 1.7 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

i'd go for the decoction...never done one myself, but i've read and heard tons about weisse-biers benifiting greatly from decoction mashes.

Before i learned that a single infusion mash is all that is ever really needed i did a few step mashs. They are actually very simple.

I would give the step mash a try unless you want to add some considerable time to your brew day doing the decoction mash.

Good way of throwing in a single decoction is to start with a single infusion, pull about a third of the mash, boil for 30 minutes and add back. This will bring the mash temp to a good mash out point. Thick or thin part of mash can be used and don't have to worry about hitting a temp dead on.

I am currently getting my double decoction method down using a cooler for a mash tun. Just last night did one for a Rauchbier. Mashed in at 123*, infused boiling water to raise to 141*, pulled decoction, added back for a 154* rest, pulled second decoction, added back for a 165* mash out.