I'd say for a wheat mash around 152-154*F. And 1 hour should be plenty. I brewed an American wheat over the summer that was:
4.5 lbs 2-row
4.5 lbs White wheat malt
0.5 oz Magnum - 60 min
S-05, fermented at 70*F
Mashed at 152*F. I hit somewhere right around 5% abv, and it was a nice easy drinking beer that was ready for the fall. I really can't stress enough that you should probably be doing some reading outside of this forum to get a solid foundation of knowledge on brewing. There's great books out there, and they're worth every penny. I've been brewing for almost a year now and I still use JP's How To Brew for reference.