That's about all you need BenR. I usually use a six point five gallon carboy for primary, because when I first tried a belgian wit (same yeast...) it blew the hose right out of my 5gal and coated all of my decent clothes with kraeusen. Then it got infected and died
Test tube/smack pack yeasts usually take a bit to get going (for my usual black beers I just use cheap packet yeast) and a good starter always helps. Hefe Yeast is das ubersoldat of traditional brewing. Some specialty yeasts can be kind of frail but once you get those cloudy beers going they're pretty resiliant. Even with somewhat sizeable temperature fluctuations.
If you're carbonating naturally use a buttload of corn sugar/malt. Cloudy wheat beers (hacker pschorr especially) can have upwards of 3.0 volumes of CO2. Unless you don't want to. Hey what the ****. it's your beer
I'm actually brewing a similar beer this Upcoming weekend. Only with my beloved cascade and willamette hops. God I lovem.
Oh, and for the moment I'm in woodstock (about 12 stops away from chicago via metra).