We use 3068 at work for our hefe. You're pretty close to what we do. 60/40 wheat to 2 row, hallertau magnum at 90 minutes and hallertau tradition at 20. We mash at 68* C.
Edit: only read the op and didn't notice the date. How did this turn out? For an extract version I would use the 60/40 ratio with wheat and light extract.