Belgian Pale Ale recipe help

Hi Guys-

I'm working on a recipe I'd like to give a shot soon and I have a question. I know Belgian Pale Ales should have a nice rocky head on them, and noticed that not many, if any at all, of the recipes I've seen explicitly add Wheat Malt. Are there typically enough proteins in the other normal ingredients for BPAs to produce that fluffy head? More specifically, do I need to add wheat to this recipe and if so at what %

Pilsner: 11#
CaraMunich .75#
Munich .5#
Victory .5#
Aromatic .25#

Thanks for your thoughts.

Looks good, I would add .25# of white wheat

Replace a pound or two of the Pils with cara-pils or cara-hell, it will help with keeping a nice foamy head.