mash schedule question

what is a good mash schedule for a hefeweizen? doing all grain. looking for a good step schedule.

30 min at 50C (protein rest)
70 min at 66C (saccrification alpha and beta amylase will be active)
untill conversion is complete at 73C (only alpha amylase will be active)
15 min at 76C (mash-out)

I took this from a German recipe page and think that this is indeed a good schedule that I may use myself when I brew a Hefeweizen. It can be done as double or tripple decoction or as a step mash if you have a heated mash-tun.

Kai

Kai's steps look pretty good. Beware if you do too long a protein rest, you can actually be a little too successful and end up with a clear wheat beer. Cheers

thanks a million guys. time to brew.