Use German malt from Weyermann. At least 50% wheat with the balance pilsner, munich, or vienna malt. German noble hops like Hallertau less than 15 IBU.
The key to fermenting German wheat beer is temperature. 62 degrees is the ideal temperature. Most people ferment too warm, in the upper 60s. Not the best temperature.
The flavor profile in a German hefeweizen is mainly produced by the yeast. The correct yeast to use is White Labs WLP300 or Wyeast 3068. Both are the same strain used by the Weihenstephan brewery. Use a blow off as fermentation is very vigorous.
Malt - German malt only using 50% wheat minimum with the rest being pilsner, munich, or vienna.
Hops- German Hallertau.
Yeast- WLP300 or Wyeast 3068
Fermentation- 62 degrees F. Use a blow off.
Five percent ABV +/- 0.5% is perfect balance.