My friend brewed up a batch of Southern German style weizen using JZ's "Harold is Weizen" and he pitched two vials and nailed the flavor profile but did not carbonate it as high as I remember the stuff outside of Stuttgart being. So regular ale pitching rates, but a lower ferment at 62F - i'm not sure if he used Wyeast or White Labs, but he told me it was one of the most vigourously ferments he has had to date even at these lower temps.
I think you could still pitch at regular ale strength starters for this. These yeast tend to rage so beware! I think overpitching this style will not let the yeast grow enough leading to an imbalance of banana and clove (read as more banana). Slightly underpitching can allow that yeast to grow more helping to push the formation of clove characteristics. As always, oxygen plays a big role in this as well as feryllic (sorry about the mspelled) acid rests at 113 degrees.
"A bad man is a good man's job, while a good man is a bad man's teacher."
Go with the Ale pitching rates. I always do my weizens at around 62 to 64 deg. I do like White Labs yeast profile better than Wyeast at this temp range.
