Weyermann used to have a weissbier recipe on their site. I don’t know why it disappeared, but it’s the one I use.
63% wheat
24% pils
10% carahell
3% sauer
15 IBU’s
Wyeast 3068 (they rec’d a different yeast, but that’s what I use)
If done right, spot on for fresh Paulaner and definitely better than any Paulaner you can get in the states.