Munich Water: Ca 75, SO4 10, Mg 20, Na 10, Cl 2, CO3 200
If you guys were brewing a Heff, would you shoot for that water build, or something a little different?
Your answer is in the Decarbonation by Boiling thread that has been stickied at the top of the Ingredients section. The raw Munich water is well suited to dark beers and poorly suited to light colored beers. Boiling is an old way of reducing alkalinity and hardness and it happens to be effective on Munich water. Using the boiled Munich water profile would be a good place to start for a Hefe.
You can get some more information on water profiles from the Bru’n Water program. You can download it at the link in my signature line below.
This water should work well for a Weissbier unless you want to brew the dark kind:
http://braukaiser.com/wiki/index.php/Various_water_recipes#Pilsner_water
Kai