German Hefeweizens are traditionally done with nothing but pilsner and wheat and a decoction mash is used to give it a bit of maltiness. Decoction mashes were also used because grains were not highly modified and because it was easy to gauge temperature, etc.
Anyway, a small amount of aromatic malt will give it a malty backbone with using a decoction. I've also tried using a maltier grain, such as Vienna, in place of the Pilsner, but then it isn't as light and crisp as a hefeweizen should be. I enjoy doing decoction mashes, too, but with a partial mash it's a a waste of time...you won't get enough out of it with such a small amount of grain.
Check out the bjcp guidelines:
http://www.bjcp.org/2008styles/style15.php#1a
Your OG of 1.055 is pretty high for a weissbier, although I've made this same recipe as a weizenbock before and it was amazing, so a higher gravity is certainly possible.
I make it a rule to do a 90 minute boil whenever I'm using pilsner malt because it produces DMS (dimethyl sulfide.) This will ensure you don't get that vegetative aroma.
I would cold-crash in secondary to make it nice and clear, but that means you will have to add more yeast at bottling. Perhaps do like the breweries do and use a lager yeast for bottling
You could certainly just cold crash the bottles for a few weeks after they are done carbonating, however, and skip the secondary...but I think it will be less clear.
I would definitely make a starter and be sure to ferment cool...this will make a nice, clean beer with the ester banana and clove flavors being pleasant and smooth, not overpowering and wild.
Good call on the membership...this forum is worth it!
Linear Mode
