Here is my recipe I brewed last year based off of the old “Great Bavarian Weissbier Project” thread which was shooting for a Paulaner clone (my favorite Weissbier).
6 lbs pale wheat
4.9 lbs pilsner
5.5 oz melanoidin malt
.7 oz hallertauer 60 mins
.2 oz hallertauer 15 mins
mash at 122 for 20 mins, then step up to 150 for 60 mins
WLP300 yeast
5 gallon batch, 75% efficiency
I used the melanoidin malt to replace the typical decoction step based on advice from that thread. I kegged it and it worked out really well. May have to look at this again soon.
Also, yes for a true Weissbier it should be bottle conditioned, swirl the yeast into suspension with the dregs and poured on top of the beer, but the kegged version was perfectly quaffable as I didn’t feel like bottling off two cases. 
Rad
