First AG recipe questions

I want to make my own recipe. I am going for a chocolate/banana hefe.

How does this grain bill look? Also, I would like input on the mash temps.

I am going with the wlp300, because I have read that it is a bit more banana and less clove. Plan to ferment at around 72 to get the banana pronounced.

Will I need to add rice hulls to prevent a stuck mash for the amount of wheat malt I am using?

One last thing. Should I put cocoa nibs in at some point to get more chocolate or will the grain add enough? Opinions welcome.

5.00 lb Wheat Malt, Ger (2.0 SRM) Grain 54.55 %
3.00 lb Munich Malt - 20L (20.0 SRM) Grain 31.82 %
0.75 lb Chocolate Wheat Malt (400.0 SRM) Grain 4.55 %
0.75 lb Pale Chocolate (225.0 SRM) Grain 4.55 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.55 %
1.00 oz Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 13.7 IBU
0.25 oz Hallertauer Mittelfrueh [4.00 %] (15 min) (Aroma Hop-Steep) Hops -
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

Thanks in advance.

 

on the grain bill, it looks pretty aggressive. you are basically making a dunkelweizen. dunkels are darker beers, but only have a top range of around 23 SRM. I would skip the "dark wheat" addition because that 400 SRM is going to add a strong flavor that might mask some of the more delicate yeast flavors you want to shine through, like the trademark banana flavor.

also, i would not use real cocoa. i've used real cocoa in a chocolate stout before and the oils tend to screw with head retention and the development of krausen. i generally don't use extracts, but if you must have chocolate flavor, i'd go with a chocolate extract.

EDIT: If you feel compelled to go with cocoa, use fat-free cocoa powder.

 

+1 for the rice hulls

 

Thanks guys.