This thread will likely help:https://www.homebrewersassociation.org/forum/index.php?topic=17434.15
I personally like a little caramunich in mine, so I disagree a bit with the above, though I certainly wouldn't use C-60L.
I've been working on this style and just brewed one a couple weekends ago. Off the top of my head I went with:
70% munich II
2% midnight wheat
20 ibus FWH Hallertau
no other additions.
I did step mash, but I struck at 147, then ramped up over 20 min to 158 and then rested there for 45 min before beginning the 20 min ramp to mashout. I thought kaiser had told us to do the rest longer at the low temp and short at the high temp for drier hoppier styles like pils and for styles where you want to emphasize the malt, reverse that doing the low temp short and the high temp longer. mine went from 1.054 (overshot the top a bit) to 1.012 using 833. of course dryness in the taste will need to be tested later on.
I found that to get the color right, 1% carafa/midnight wheat wasn't quite enough. My dark munich is only usually about 9L (Best and Weyermann) whereas Beersmith has it listed at like 20L i think so you may want to check that, otherwise it may be lighter than you want.
I'd skip the late hops on this one, to be honest, and if you can, use hallertauer mittlefruh, tettnang or tradition, etc.