Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same).
Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.
2) for this beer, and also for my Maibocks and O-fests, I've been doing a rest around 130-133F, then infuse up to my sach rest (anywhere from 149 to 155 depending on the beer), then hitting it with a thinnish mash-out decoction. You think a Hochkurz double decoction will vastly improve on this? I've done Hochkurz on my last 2 Bo Pils and loved them, but it does take an extra hour or so....
I would skip the rest at 130 and do a double infusion Hochkurz at 146 and 158-162. Try that first before going all out on the decoction.....