Coagulated proteins?

I just started a 10 gallon batch of Edworts Bavarian Hefe. I doubled the recipe he has posted. The mash was a little lower at 150 for 90 minutes. Mashing went fine, sparging went fine. I did everything the same as I always do. This is the 4th batch of this Hefe I've made.

My question is: just after the hot break I noticed clumps of coagulated protein....I think. I have never noticed this before...they look like little thin spongey things about the size of a dime rolling in the boil......is it coagulated protein?

Revision:I just checked on it after I first posted. The pieces are slowly breaking up...they dont seem to be as big. I still don't know what it may be.

My Hefe's always look like eggdrop soup. Sounds like Protein to me. Keep in mind protein levels can vary significantly with Wheat.

thanks....this is the first time I use white wheat.

You're welcome