Here's what I used for my first Weizenbock. It's not perfect, but I like it, and the comps I've entered it in it's scored in the mid 30s, so it's on the right track. It's got a little banana, a hell of a lot of clove, and lots of malt. Judges have primarily wanted more banana, but said the malt character is where it should be.
8 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3 55.2 %
5 lbs Munich I (Weyermann) (7.1 SRM) Grain 4 34.5 %
8.0 oz Caramunich III (Weyermann) (71.0 SRM) Grain 5 3.4 %
8.0 oz Special B (Dingemans) (147.5 SRM) Grain 6 3.4 %
8.0 oz Special Roast (Briess) (50.0 SRM) Grain 7 3.4 %
1.90 oz Tettnang [3.90 %] - Boil 60.0 min Hop 8 24.6 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml] Yeast 9 -
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.9 %
Bitterness: 24.6 IBUs
Est Color: 16.7 SRM
Measured Original Gravity: 1.070 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 7.0 %
Calories: 238.4 kcal/12oz
I do a multi-step decoction mash, doughing in at 1.35 qt/lb for an acid rest at 110, held for 30 minutes. Then decoction for next step of 129, and then as soon as that's at temp next decoction up to 154, held for 50 mins, then next decoction up to 168 mash out, held for 10 minutes, and then double batch sparged.
I pitch at 50% of the rate Mr. Malty gives (ie 0.375 million cells per ml per °P), and ferment it at 62 for about 4 weeks.