First off, welcome to the funderful world of fermentation.
Second, a "Kristall" is a filtered German Hefe Weizen. What you want is a German yeast and German hops. Incidently, while "splat" sounds funny, it's really "spalt".
Third, if it used Abbey yeast then it's not a German Hefe Weizen. Abbey yeasts are used in Belgium.
Funny how they muddy the definition waters for the sake of confusing the consumer all to get his buck...
Just make a German-style Hefe Weizen and secondary it for a couple of weeks to allow the yeast to fall out and become "kristall".
You can check out my recipe to the left.