After a recent Hefeweizen brew, I'm a convert to a once avoided style (for me).

Bavarian Hefeweizen Full Recipe:

Malts
5 lb 8 oz (2.5 kg) White Wheat
3 lb 8 oz (1.6 kg) Pilsen Malt
1 lb (453 g) Munich Dark

Mash Temperatures — 118.4 °F (48 C) — 15 min
— 152.6 °F (67 C)— 60 min

Hops
1.25 oz (35 g) — Tettnang 4% — Boil — 60 min
1 oz (28 g) — Tettnang 4% — Aroma — 10 min hopstand @ 170 °F

Yeast
1 pkg — Lallemand (LalBrew) Munuch 70%

Fermentation
Primary — 64.4 °F (18 C)— 2 days
Primary — 69.8 °F (21)— 5 days
Cold Crash for 3 days, carbonate and condition for 7 days.

For a water profile, I aimed at a fairly soft profile with 50ppm calcium.

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