Weissebier,Weizebier,Witbeer,American Wheat please help!

I very much enjoyed a bottle of Widemier's Hefeweizen the other day and went online (i live in a rural area) looking to get a Hefeweizen kit. Some how every online Brew store had everything wheat except a Hefeweizen. Since Widemier is brewed in America is it an American Wheat..is it a Witbeer is it a Wissibier or a Weizerbier or all of the above. Some online stores wouldn't even carry any german sounding kit but would be like "Honey Wheat beer" or "North Rim Wheat Beer" "American Wheat" can I just buy any Wheat Beer kit add some liquid yeast such as Wyeast 3638 Baverian Wheat and call it a Hefeweizen. Is there a some sort of brewing conspiracy from naming a kit Hefeweizen? Please help!

Widmer Hefeweizen is an American Wheat and not a:

German Hefeweizen, Hefeweiss, Weiss Bier or any mutation

or

Belgian Witbier

The yeast character in an American Wheat is clean and not anything like the phenolic and fruity German or Belgian wheat yeasts.

To make something like Widmer I'll defer to the Brewing Classic Styles book, but convert it to a standard 5 gallon brew.

Kent's Hollow Leg

Wheat LME, 7 lbs

Willamette 5.0% 0.83 oz for 60 min
Willamette 0.25 for 0 min
Centennial 0.25 for 0 min

White Labs WLP 320 American Hefeweizen or Wyeast 1010 American yeast

if you want a german yeast. Id go WL 300.

try Brewmasters Warehouse. They have a German Hefe kit I think.

I am brewing this beer today as we speak!
Widmer Hefeweizen is an American Wheat. A good yeast for this would be an American Wheat yeast, Kolsch yeast or simply an American Ale yeast (that's what I use).

This is my Widmer Hefe clone recipe, wich is mashing right now on the deck:

5 gal batch

6 lbs 2-row
4 lbs wheat malt
.5 lbs munich
.25 lbs crystal 40

.5 oz. Willamette 60 min
.5 oz. Cascade 60 min
.5 oz. Willamette 10 min
.5 oz. Cascade 10 min

yeast: US-05

well, if you're extract, here is a recipe for a hefe that is pretty good, it's pretty close to widmire too

7 lb LME wheat

1/2 lb munich
1/4 lb crystal 40L
1 lb flaked wheat

2 oz tettnanger 60 min
0.5 cascade 20 min

American hefeweizen yeast

pretty simple, but a good one

i'm still shying away from mashing i'm too new. I'll stick to brew kits but thanks for all the help. Last time i made a American Wheat with White Labs American Wheat strain. My brew came out orange color. It was great, tangy and had a great banana bread taste to it. I think its because i fermented it on the warmer side. How can i make a wheat beer clear and crisp rather and hazey and bananish it taste either great but i'd like to try and make it clear and cleaner tasting like commercial Hefs i've tried. Would fermenting it in the lower 60s and using whirloc tablets help clear it up and give it a cleaner taste?