From Brewing With Wheat (Awesome book, btw, you should pick up a copy if you haven't already):
Schneider's mash schedule for Aventinus and Original:
95* for 10min
113* for 10min (ferulic acid rest, important for 4-vinyl guaiacol)
122* for 10min
147* for 5min
>Pull 1/3 of mash for decoction
Decoction rests:
152* for 10min
158* for 20min
203* for 5min
>Transfer back to mash to hit:
167*
They also acidify the wort during the boil. It doesn't specify how much, but it says the pH going into the boil kettle is 3.0. Seems low to me, so I'm not sure if 3.0 is the pH of total wort, or if that's the pH of the acidified wort they add to the rest of the wort, in the kettle.
Something I've noticed about a lot of the wheat beer decoction schedules I've found is they have relatively short rests. If you try to hit the temps and times exactly, you'll be very busy and have a hard time hitting them exactly, and some of the steps will go a little long.
I usually use the Boulevard mash schedule, just because it's a little easier to handle:
104* for 6.5min
122* for 25min
145* for 12min
163* for 15min
169* knockout