Well for starters, if it's German, it can't have any unmalted anything, and to be a Weizen, it has to be at least 50% wheat malt. I have an old article (in Zymurgy
Winter 1993) on specialty malts by Prof Narziss suggesting grain bills all over the map beyond that:
•50-90% wheat malt plus pale
•70% light wheat malt 5% CaraHell 25% pale
•70% light wheat malt 15% pale 15% light Munich
And for Dunkelweizen:
•60% light wheat malt 40% light Munich, roast as needed for color
•40% light wheat malt 30% dark wheat malt 30% light Munich
Short story long, it looks like the German approach is heavy on the wheat malt.
[Note: he does distinguish a pale malt (Helles) between Pils and Vienna.]
Hope that gets you started, now I'm thirsty for a Weizen, dammit.