For my last wheats I did triple decotions. The last three had poor head retention. I think it must be the protein rest but it's never been a problem before.
That's really interesting that you had that problem. The last wheat I made has way too much head retention. It has dense, thick, clumpy foam that lasts through the whole beer.
Grist was 52% pale, 38% wheat malt, 10% raw wheat.
Here's the mash schedule I used, a modified double-decoction:
107* for 10min,
131* for 15min,
136* for 10min
149* for 15min,
159* for 15min.
I assumed the crazy head retention was from too much protein degradation, and that the protein rest actually caused too much protein to break down into albumins that didn't precipitate in the boil as hot break. Am I right?