Bavarian Dunkelweizen Question

I just brewed a 5.5 gallon batch using this recipe: https://www.homebrewtalk.com/f70/bavarian-dunkelweizen-53907/

I pitched a dry Safbrew WB-06 at 72 degrees into a 6.5 gallon carboy using these instructions (google: Safbrew WB-06 Dry brewing yeast - Fermentis). I let it sit for half an hour and then aerated using the shake-the-carboy technique.

About an hour after the pitch, there was 1.5 - 2 inches of trub in the carboy. Was the yeast dead? Or is this just a symptom of the wheat?

Thanks for the advice.

You're fine, that just stuff settling. It will compact over time. Relax and let the yeast do the work.