I haven’t had it, anything in particular you like about it? Have you brewed a Hefe before? It is very difficult to clone a beer with a distinctive yeast character without getting your hands on the strain. My weizen yeast of choice is Wyeast 3068, pitched and fermented cool (~55 ambient for the first few days, then ramping up a bit).
You can certainly add some specialty malts, touch of crystal/carafa/aromatic if it is darker, but I like 50/50 wheat malt and pils, single decoction with a rests for clove and protein, and two for saccharification. I do a long boil for more melanoidins with moderate hopping from a single addition near the start to bitter (Spalt if I can get it).
Here is the recipe/pictures of my most recent batch: http://www.themadfermentationist.com...en-recipe.html
I took the other half and hopped it like an American Pale, looking forward to tapping that one soon.