Weissbier questions

I am going to brew my first weissbier. A few questions: 1. Is it necessary to use rice hulls given that I will be using wheat malt rather than unmalted wheat? 2. I have seen step mashes in various recipes -- is this necessary? It was great when I brewed a wit because it helped gelatinize the torrified wheat I used which made the mash a piece of cake, but would it help here? 3. What is the best ratio for the grain bill -- 60/40 wheat to barley or 50/50? Seems like the recipes out there are split pretty evenly on this issue. Thanks for any info...