help with a paulaner hefeweizen type recipe

I'm starting to put together for next week an all grain paulaner hefeweizen type recipe. my basement, which is the coolest room only get's to about 70F in the summer. I have a feeling that it's gonna be a hot september this year since our summer so far has been mild. So i need a yeasty that will do ok at higher temps. I still have like 40lb's of U.S. pale malt that I want to use as a base, with the rest being wheat and whatever else needed. Can someone point me in the right direction?
in Palmers book he has
5LB 2 role base malt (what would be the result of using pale malt here?)
3 LB flaked wheat
american ale yeast -will this be ok fermenting in the 70-72 range?
Here is a list of what hops and aa% I have on hand.
GR. Magnum, Glacier 4.8%, US Hallertau 3.1%, Cascade 5.8, Columbus 16.8, EK Golding 5%, Fuggle 4.2%, Chinook 12.8%.
thanks, Aaron

Your going to want 50-60% malted wheat (not flaked) and about 12 IBUs from your Hallertau or Magnum. Use WLP300 or Wy3068 in the low to mid sixties. You could do it in the low 70s but it won't be the same, probably more tartness and banana.
edit,
I found the one from clone brews.
http://wassweb.com/homebrew/homebrew19.htm
the OG is way off.