Skip it - the jury’s out on it anyway, and it will add color that you don’t need with the dark wheat. Just hit those 4 rests and you’ll be good.
Something like:
111@15 min
131@10 min
149@45 min
158@20 min
Sounds like a good starting point then.
What Bru’n water profile would be best for a weizen? Thinking yellow malty.
Seeing as this is a German beer, I figure kettle finings would not be reinheitsgebot.
This Hefe did a Hockurtz step. 57% wheat, 38% pils, 5% melanoidian. 10ibus @60. 145/35,160/45,170/10. 3056@63f