Here's the recipe I plan on using for the abbey weizen. I've made this one one before, but made a couple small mistakes, so I'm hoping I can do better the second time around.
16E Belgian Specialty Ale
Batch Size: 5 gallons
Recipe Type: All-Grain
Brewhouse Efficiency: 75%
Original Gravity: 1.057
Final Gravity: 1.013
Apparent Attenuation: 76%
ABV: 5.7%
IBUs: 20
SRM: 4
Primary Fermentation: 12 days at 68F
Secondary Fermentation: 8 days at 68F
Boil Length: 90 minutes
Ingredients
7 lbs German Pilsner Malt (56%)
5 lbs German Wheat Malt (40%)
8 oz Rice Hulls (4%)
2 oz Tettnang Hops [3.2%] (90 min)
0.25 oz Chamomile Tea (flame out)
0.25 Coriander Seed, Crushed (flame out)
Belgian Abbey II (Wyeast 1762)
5 oz Corn Sugar (2.9 Volumes CO2)
Mash Profile
Single Infusion Batch Sparge
153F for 60 minutes
1.25 qts of water per lb grain