My First Decoction - Dunkelweizen

I will be doning my first decoction tomorrow, a dunkelweizen. It sounds fairly simple, so long as I can continuously stir for 15 minutes ad avoid scorching the mash. I'll update again tomorrow after my session. My recipe is below...

Recipe: Dark-Meat Wheat
Style: DunkelweizenTYPE: All GrainTaste: (35.0)

Recipe Specifications:--------------------------
Batch Size: 5.50 gal
Boil Size: 7.99 gal
Estimated OG: 1.059 SG
Estimated Color: 15.1 SRM
Estimated IBU: 15.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:----------------------------------
6 lbs Wheat Malt, Ger (2.0 SRM) Grain 48.98 %
5 lbs Munich Malt (9.0 SRM) Grain 40.82 %
1 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 8.16 %
4.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 2.04 %
0.75 oz Williamette [5.50 %] (60 min) Hops 13.6 IBU
0.25 oz Williamette [5.50 %] (15 min) Hops 2.3 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

Mash Schedule:-------------------------------
Single Decoction (Mash-Out)
Saccharification: Rest 45 min at 152.0 F
Decoction: Decoct and rest 15 min at 168.0 F
Mash-Out: 168.0 F and sparge as normal

UPDATE (2/13/08):
Everything went off without a hitch. Decocting really isn't that difficult, save for the constant stirring. First 48 hours of fermentation were massive (after pitching only a 1 qt starter). I can already tell the decoction is going to add a new dimension to the malt flavors and can't wait for this one to be ready.