First Hefe Recipe - Please Review

Hello,

two questions.
1. When making a hefe how important is it to do a decoction mash? i know it is true tot he style, but will affect my final product in a different way if i batch sparge with a single infusion mash?

2. Would love some input on my hefe recipe below


Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 6.46 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.051 SG
Estimated Color: 3.6 SRM
Estimated IBU: 14.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
5 lbs Wheat Malt, Bel (2.0 SRM) Grain 1 52.6 %
3 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 36.8 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 3 10.5 %
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 9.4 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 5 4.6 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 7 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 9 lbs 8.0 oz
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Name Description Step Temperatur Step Time
Mash In Add 12.88 qt of water at 167.3 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (1.28gal, 3.35gal) of 168.0 F water

I would use half wheat and half pilsner. With or without the flaked doesn't matter. You can get by with the single infusion mash but I would mash lower. Maybe 152 or so. Definitely do a 90 minute boil as well to reduce DMS with the pilsner malt.