Easy grain bill of 60% wheat malt, 40% lager malt. If you want to go traditional, perform a decoction mash, if you don't care for that, add some melanoidin malt and just do a 113F then up to 152F mash. Probably would want to harvest yeast from a bottle or two and grow it up to a small pitching rate. Pitch rate at the bottom of recommended. Ferment at average temp. That's what i'd do...
I would not be surprised it is was, or if the krauesen from a lager was added at bottling for conditioning. Some purists out there still bottle with ale yeast, but the point is, you can't be certain. So I'd go with Wyeast or WLP yeast, IMHO.
I personally would recommend Wyeast 3068 yeast. As has been discussed previously, the yeast in the Hacker Pschorr bottles are likely not the yeast used for primary fermentation. Read more below: “For those brewers who are fond of culturing their own yeasts from bottled commercial products, a word of caution. Unless you are extremely familiar with the product in question, attempts at culturing the yeast in a hefe-weizen bottle may very well be a waste of time. Due to the unstable nature of some of the more dynamic weizen strains, combined with the relatively long distribution chains that are required to get many fine European styles onto American store shelves, the brewers dose the finished beer with a yeast that has been chosen specifically for its ability to provide good long-term stability in the bottle. Most of the time these are not the yeasts that are used to actually ferment the beer. While a successful culturing of such a yeast may very well yield an excellent brewing strain, it may not impart the characteristics found in the bottled product.” Above is from:http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/750-hefe-weizen-mostly-cloudy Cheers!
