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I'm suprised you guys use wheat malt in a Hoegaarden replica; there are none of this in Hoegaarden. Use 50/50 barley malt and unmalted wheat. Give the wheat a slight boil and a protein rest at 50 C for 20 mins before mashing toghether with the malt.

Regardless of full or partial mash, you have to give the wheat malt a protein rest @ about 54 C for 20 minutes before mashing it.

The extract will only ruin your beer. If you are already mashing, forget about exctract.

Since you mention you will use wheat malt and not unmalted wheat, you are looking at a German style Weissbier I assume. # 3068 as you mention is a subperb strain for this style.

My recipe I have done a few ...