dunkle weizen water profile suggestions

General Homebrew Discussion
1

im brewing a dunkle weizen next week, and using the following recipe. looking for suggestions on bru’nwater profile - right now i have amber balanced but looking for suggestions to bring the best out of this beer.

Style: Dunkelweizen
TYPE: All Grain
Taste: (30.0)

Recipe Specifications

Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal 
Bottling Volume: 5.25 gal
Estimated OG: 1.054 SG
Estimated Color: 15.9 SRM
Estimated IBU: 12.8 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes

Ingredients:

Amt                  Name                                  Type          #        %/IBU       
5 lbs      White Wheat Malt (2.4 SRM)              Grain        1        48.8 %       
2 lbs      Munich Malt (12.0 SRM)                    Grain        2      19.5 %       
2 lbs      Pilsner (2 Row) Ger (2.0 SRM)          Grain        3      19.5 %       
1 lbs      Caramel Wheat Malt (46.0 SRM)        Grain        4        9.8 %       
4.0 oz    Carafa II (412.0 SRM)                      Grain        5        2.4 %       
0.50 oz  Hallertauer [4.80 %] - Boil 60.0 min    Hop          6    8.0 IBUs     
0.50 oz  Hallertauer [4.80 %] - Boil 20.0 min    Hop          7    4.8 IBUs     
1.0 pkg  Hefeweizen Ale (White Labs #WLP300) starter

Mash Schedule: Hochkurz
Total Grain Weight: 10 lbs 4.0 oz

Name              Description                                Step Temperat Step Time   
Maltose Rest      Add 13.73 qt of water at 154.9 F      145.0 F      45 min       
Internediate Decoct 1.77 qt of mash and boil it          152.0 F      30 min       
Dextrinfication Decoct 1.69 qt of mash and boil it      158.0 F      30 min       
mash out          Add 6.00 qt of water at 194.0 F        168.0 F      5 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.77gal) of 168.0 F water
Notes:

Created with BeerSmith 2 - http://www.beersmith.com

2

How much difference does Brunwater show if you use the amber malty profile?  That might be more appropriate.

3

lowers sulfate from 75ppm to 55ppm

4

Not a huge difference, huh?  I say flip a coin and see what happens.

5

not at all. if i dont see any suggestions, i will likely go with amber malty. just wondering if someone has tweaked brewing salts for a dunkle weizen and learned something different.