November 2011 issue Zymurgy called "Cold Fermentations" has a great article about comparing various fermentation temps with both the Wyeast 3068 and WLP 300 as well as Kolsch yeasts.
From my memory in reading it this morning whilst on the throne ( hope that's not TMI ):
Blind tasting consensus basically showed the 3068 fermented at around 62 gave the best tasting sample overall with well balanced Banana and Clove. 68-70 fermentation temps for both strains gave more clove and in the case of the Wyeast strain, a bit more bubble gum. The WLP300 was quite spicy at this temp and was much better at the lower temperature. It was "clean" and well balanced.
Considering that I have both the WLP300 and Fermentis WB-06 without much ability to control fermentation temps and not time for a starter, I am thinking about blending them and going with wet T-shirt ( skin to win ! ) fermentation trick in a laundry tub with water and fan to try and keep it around 65 or so. In other words, just wing it and see how I like it.
Like the idea of blended base malts with the wheat. The recipe in the article is larger than typical Heffeweizen style at 1.060 but that actually sounds good to me. I'll probably use 2lbs Pils, 1lb Munich, 1lb Vienna and increase the wheat malt accordingly to stay in the 60/40 range wheat to base malt and try to hit a similar OG.
Using Crystal for around 14 IBU or so.