Ideally your mash Ph should be around 5.2 but 6 shouldn't cause you any problems. You want to add rice hulls at the same volume as the wheat malt. Do a protein rest at 122°F for 20 min then bring the temp up to your saccharification temp. Mash out at 168° for 10 minutes to lower the viscosity of...
There's a good chance you're not getting a thorough sparge with that much wheat. Wheat malt has no husks so you might want to try throwing in some rice hulls to compensate.
I think you are better off adding the grain to the strike water while stirring to break up dough balls and mix everything up evenly. This makes sure that the flour is dispersed evenly throughout the mash.
