So I have to say... I am rather good at German beers at this point, I am really trying hard to focus on them so as a beer judge let me pick apart your recipe. Also I am not going to go all roggensbot on you, because I think that is just a guide line and I don't personally follow it.
So a few things really pop out here, 1 is this is really not a heff recipe at all and will not taste like a heff. This will be a good American wheat, but definitely not a heffeweizen. A good heff recipe for 5G is as follows:
(5, 6)# munich or vienna malt
(5-4)# pale wheat
about 15IBU of noble hops boiled for 60min
ferment with WLP3068, WLP3333, WLP3056
the (X, Y) denote 2 different recipies, you want about a 60/40 or 50/50 or even as high as 30/70 barley to wheat. There should be at least 1 decoction, preferably 2. OG would be 54-60, FG would be 12-18.
Let us examine your recipe:
Grain Bill
4.00 lb Wheat DME (extract)
2.00 lb Flaked Wheat
1.5 lb Honey Malt
0.5 lb Rolled Oats
Hops
1.00 oz Sorachi Ace 60 mins
Yeast: Safbrew WB-06
Primary 14 days
Dry hop with .5oz amarillo .5oz Sorachi Ace after 7 days. Serve with lemon wedge.
You have no base grain to work with. This is fine, I am not sure if the Honey Malt has enzymes in it to convert, I highly doubt it does. Using wheat DME is okay, but I don't think you can get what you have up to 1.054. Using flaked wheat will make is fairly sour and I would scrap that for Munich or pale wheat malt or a combination of the two. The honey malt will add serious honey flavor, typically never present in a heff. Why are you adding oats?
Basically, a heff is suppose to taste like dry wheat malt with cloves and bananas which comes from the yeast. There is never a hop aroma or flavor, pure malt but balanced with the bitterness. BU:GU ratio of about 25-35%.
I am not saying that yours will be a bad beer, far from it but this will never taste anything like a heff. You don't have enough base malt, adding honey will cause honey falvor which shouldn't be in a heff, oats (perhaps for body) don't belong in a heff at all... you are dry hopping which will impart a wonderful aroma which is totally out of place for a heff, you are not using German noble hops or German noble hop clones and the yeast selection is not too good for this style. The yeast looks fine for a basic wheat style beer (I am thinking of Belgian or American styles) but for a heff you really need to kick up the phenols and ester production which comes from WLP3068.
Over all, your recipe looks like a great beer, but this is not going to be what you are use to drinking if you buy a heff in the store. I second the motion that this will be considered an American wheat beer or even Belgian with the flaked wheat and lemon. The choice of hops for dry hopping look like they will work well with the lemon zest.
I don't really mean to come off as hard assed or anything like that, but I found that if I was trying to mimic a style and I developed a recipe, if I didn't really closely follow a guide, I would get a great beer that tasted nothing like the style I was going for and with such a defined style, there is not much wiggle room. If you have a heff, it will be exactly as I described. Your recipe will produce a beer which is nothing like a heff but will be quite drinkable.