Originally Posted by dwarven_stout
I can't think of a good reason to do a protein rest on a traditional hefe. Protein rests aren't usually necessary anyway, and on a beer defined by cloudiness it'd just be a waste of time.
If you do decide to do one, your procedure sounds like it would work just fine. You could also make a protein rest part of a decoction schedule.
A protien rest breaks down proteins that should make up the body of the beer. Sometimes these are haze forming proteins too - but haze is OK in wheat beers.
It's funny to me that some people talk of doing protien rests for Oatmeal Stouts, for example. The point of adding Oatmeal is to create body, which comes primarily from the proteins. Doing a protein rest, counteracts that effect. It's not 'wrong' or 'bad' - but as dwarven said - it's kind of a waste.
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter
Gone - so many :(