Mash temp. for a Dunkelweizen

Good day everyone. I need a mash temperature suggestion for a Dunkelweizen I'm going to brew this weekend. Here is the recipe:

6lbs wheat malt
4lbs munich
.25 lbs chocolate
1 oz hallertauer @60
.25 oz hallertauer @15
Wyeast 3068 or White Labs equivalent

Simple batch sparge

Any suggestions?

Thanks!

No decoction mash?

ReverseApacheMaster said:

No decoction mash?

Click to expand...

Edited to show batch sparging

After much research, I did mine at 154 that dropped about 2-3 deg in an hour, so say 152-3 average. I didn't want it too thin and don't want it too heavy. Will be bottling/kegging this Friday, so can't give results yet. I think anywhere in between 152-5 would probably do well for this style.

Wow, I made nearly the exact same thing (identical ingredients). Its currently a week in the primary. I settled for around 154-155 as well. I did a decoction with one big pull. I gave the decoction a rest at 155 and checked for good conversion before I boiled it. Brought the mash up for its rest and then mash out with the decoction. Let us know how yours tastes I'm wondering how much of a difference there will be between ours.

Thanks guys! My initial guess was that 154 would suffice, but I just wanted to make sure.

I don't plan on doing a decoction as this is only my third all grain; still trying to get my process down. I may add some extra chocolate malt and possibly use WL380 instead of WL300.

I'll let you guys know how it turned out, thanks!