First off, I am a Reinheitsgebot brewer when it comes to Hefe Weizens so I don't use honey for them.
Your recipe looks pretty stable to me, except for the honey.
If you dropped the honey and used the Weihenstephan yeast it will be closer to a German brew. I would omit the last 2 hop additions as German HWs don't generally use them.
If you insist on using the honey I would not waste a good German yeast on a honey brew. Any American Wheat yeast will suffice.
What grains were you planning on steeping? I didn't see any.