I would also try steeping some Munich (.25-.5lb) and be heavy-handed on the saaz in the last 15 min.
The saaz and american wheat yeast will give you the spiciness.
I've heard that the only way to really get this right is to culture some yeast from an oberon bottle.
Good luck! Let us know how it goes. I moved to GA and can't get this beer anymore.
Here's a clone I found (haven't tried it yet)
Amount Item Type % or IBU
4.00 lb Wheat Malt, UK (2.0 SRM) Grain 47.6 %
3.20 lb Pale Malt (2 Row) UK (2.0 SRM) Grain 38.1 %
0.60 lb Munich Malt (9.0 SRM) Grain 7.1 %
0.40 lb Caravienne Malt (22.0 SRM) Grain 4.8 %
0.20 lb Wheat, Torrified (2.0 SRM) Grain 2.4 %
0.25 oz Magnum [14.00%] (60 min) Hops 15.9 IBU
0.50 oz Saaz [4.00%] (15 min) Hops 4.5 IBU
0.50 oz Saaz [4.00%] (7 min) (Aroma Hop-Steep) Hops -
1 Pkgs California Ale (White Labs #WLP001)