Grain bill looks good, personally I'd go with Munich over Vienna. 20% rye should be noticeable without being overpowering. I make a rye pale ale with 30% malted rye and find that to be a good amount for my taste. If useing malted rye (not flaked) you can go up to 100% of your grainbill, and there is a recipe some where on HBT that does that, "rye God, rye?" I believe.
Hop wise I like fruity hops in combination with rye, so that's my recommendation. US-05 is a good choice for this style, although admittedly I have never used a hefe yeast with rye.
....looking forward to hearing how this turns out.
Edit: saw other comment and noticed % of crystal, I'd bump that down to 10% overall.