By "Wheat Beer" you must mean Hefeweizen or Dunkleweizen? If you include Belgium Wheat beers my answer is different.
My preference is Omega OYL-021, however since the only LHBS within 2 hours of me closed, I now prefer to use WB-06. This is a summertime beer to me, and it gets too hot here to have liquid yeast shipped this time of year. The WB-06 works well.
Mash-in is at 112 for a short acid rest. This is the only style where I do a single decoction. Others will disagree, but I can tell the difference.
I pitch at 55 degrees and ferment at 62 degrees. Just my personal preference based on trial and error. The right blend of clove and banana for me. I pitch the entire pack, trusting the supplier to provide me the right amount. (blind trust?) Anyway it seems to work. I do not repitch, due to concerns with over-pitching. Must admit, this is 100% paranoia, not based on experience.