I bottle also because going to kegging is cost prohibitive.
I sort of created this recipe from reading several other various wheat beer recipes. Also I forgot to say I just used Hallertau hops, one addition of 1oz at 60 minutes of a 90 minute total boil. I was at first going to do a triple decoction, but was advised to do a single decoction for a hefe. I did an early rest around 110-114 F for the acids that promote good hefe flavors, then brought it up via decoction to around 130 when aiming for 133. I had to pull more wort off to get up to 133 for a rest, and then pulled another portion of the wort to a boil to add and get to around 152 where I held for a final 30-45 minutes (sort of like a second decoction, just wort only though, no grain). Since it was my first time using the mash tun I think it ended up taking me 3+ hours total to mash. Next batch I think will be much more efficient since I won't be doing various rests or a decoction. I'll just get my strike temp and mash in then let it sit per what ever the recipe calls for. I didn't use any fining agents or anything, aiming for a super cloudy simple hefe. I might take around 2 gallons of it and add some orange zest with a little coriander.
I'm really looking forward to doing a Zombie Dust IPA clone with half a pound of citra hops, and I have a strain from The Yeast Bay that is a blend of saison and brett that I'm really looking forward to making something with.