According to Stan, the primary temp and time are proprietary, the yeast is Bavarian Weizen, it has pilsener, wheat, and caramel malts, 36 ibus, and is hopped with hallertau tradition, cascade, and amarillo. OG 1.053, 6% abv, 86% ADF.
There's more info scattered throughout that you might be able to glean some information from, so it's worth getting your hands on a copy of the book I think.