Is this the first time you have ever tried German Weissbier (as opposed to American Wheat beers like Bell's Oberon, Widmer Hefe, Pyramid Hefe, or Harpoon UFO)?
The phenolic profile produced by the yeast you used is far different from the neutral profile of the American Wheat styles. For a good example of German Weissbier, try something like Paulaner Hefeweizen, Franziskaner Weissbier, or Weihenstephaner Hefeweissbier for comparison.
Just trying to understand your experience with this flavor profile in contexts other than this batch. If you are unfamiliar with this style, you may have done things properly and are simply surprised by the flavor profile.