Sorry, I can't provide you with an exact recipe, but I do have a suggestion - Brooklyner Weisse is actually VERY close to a real bavarian hefeweizen. It's one of the few (maybe the only?) American-brewed commercial weizens that I've had that made me feel that I could be drinking something from Bavaria.
Some info from their website:
Malts: German 2-row barlely & wheat malt
Hops: Hallertauer Perle
OG: 1049 (13.2 Plato)
Yeast: "special bavarian yeast"
I think you'd come pretty close using a fairly standard hefe grain (or extract) bill (50/50 wheat/barley malt), paired it with Perle hops and used a traditional hefe yeast strain (WLP300 or WY3068).