Decoction mash advice needed

[Patirck]

I want to try a decoction mash for my Weizenbock. I have watched Kaiser's video and read up on it so I think I get the process. I am hoping that someone can suggest an exact schedule and temperature for the recipe that I am preparing:

Grist:

LB OZ Malt or Fermentable ppg °L
52% 8 8 German Wheat Malt Dark 37 7
30% 5 0 Belgian Two-row Pale 37 4
9% 1 8 Munich Malt 37 5
6% 1 0 Caramel/Crystal Malt - 40L 34 40
2% 0 4 Melanoidin Malt 37 30
1% 0 3 German Carafa II


I am looking to make it super malty without getting it too thin. I have read about protein rests getting too long and making the beer thin.

Thanks
Patrick

 

[ReverseApacheMaster]

I believe there is a graph of the times and temperatures in the wiki or on his website.

 

[Patirck]

I have seen the graphs on the wiki - I guess I was thinking that there might be a specific schedule for a recipe.