Having brewed one batch and learning more about the style I would like to let you all pick apart this recipie.
8 oz German Pilsen Malt
4 oz crystal 10L
4lbs Munich LME
1.5 Lbs extra pale LME
.5 lbs wheat LME
1oz Hallertau (bittering)
1oz Tettnang (flavor and aroma)
White Labs Yeast WLP029
If you insist...
I agree with beerrific...drop the crystal.
Traditionally, there is no Munich malt in Kolsch, but a home brewer may add a small amount (~0.5lbs) to add a little bit more maltiness. 4lbs of Munich LME would make a completely different beer...faaar from a Koslch. A little bit of wheat (also ~0.5lbs) might be added for head retention if you were worried about that, but it's definitely not a contributor to the flavor or any other major aspect besides the head retention as far as I understand.
I see you are probably doing a partial mash, so maybe a pound of the pilsner with the small amount of Munich malt and wheat would be OK...the rest of the fermentables coming from Pilsner or XL DME and nothing more.
Again, traditionally, Kolsch does not have much in the way of flavor or aroma coming from hops, you can probably move your hop schedule to the bittering point to get you around 20 IBUs.
Kolsch is a simple style with most of its character coming from the unique yeast strain... depending on the temperature, a crisp, slightly fruity aspect could be expected..even slight wine-like aromas/flavors as higher temps (from my understanding). If you wanted to use the Kolsch yeast to approximate a lager yeast because you don't have the ability, to maintain correct temperatures, that is certainly an option that makes some sense, but if you stray too far away from a pilsner base and noble hops for bittering only, you may want to call it something else besides a Kolsch...in my humble opinion.
I would never call myself an expert on the topic, but I have done a fair amount of research and read recipes from reliable sources...all coming to the same conclusion. Keep it simple.