Dunkelweizen Recipe Critique

Thanks for sharing it and marking it as award winning!
If you're only using the specialty grains for flavor, and not to get gravity points, then no worries. Just make sure they are milled of course, and steep them as you slowly heat your initial water up to boiling. Just take care to remove them before the water gets above 170F or so, else you could add some off flavor to your beer. No worries though.
I've recently read and may try in a future batch - steep the specialty grains instead of including them in the mash. Since the starches are already converted, steeping them only increases the risk of harsher flavors coming through. So next "dark" batch (I seem to be in a "light" phase right now), I will try, probably with a Dunkelweizen so I can compare the result to the current batch.