Your recipe sounds alright to me, but I wouldn't call it Hefeweizen. Your yeast is highly flocculating and your malt and hop profile will probably overpower the yeast flavor. Hefeweizen are all about the yeast and wheat. They should be pale, hazy, and have prominent ester/phenol flavors from the yeast as well as bready flavors from the wheat. Your recipe doesn't hit on those characteristics. I don't believe you should change your recipe to fit the style, I just feel you shouldn't call it a Hefeweizen. Just call it a wheat beer. If you want a Hefeweizen, then do something simpler, like 60% wheat, 40% 2-row,1 hop addition at 60 minutes for 10-15 IBU, and pick a low flocculating German wheat beer yeast.
That being said, I like how your recipe sounds. I'm not sure what numbers you're hitting with it, but the combination of grains and hops sounds interesting.