I would like to contribute my latest hefeweizen recipe, an attempted (and successful) clone of a local brewery's hefeweizen, Sonne Brau right here in beautiful Bamberg Germany.
6.6 lbs Briess Wheat LME
1/2 lb carawheat steeped 155 for 30m
1oz hallertau for 60
1/2oz for 15
Pitched Wyeast 3056 @ 70 deg
Fermented one week at 70
3 days in secondary for slight clarification
Carbed for 1 week in grolsch bottles
Aroma is mostly banana with a clove background.
I hope you try this recipe, it is very enjoyable.