Yep, Eric Warner's great book "Brewing German Wheat Beers" recommends starting off at 58 degrees and he worked at a Bavarian weissbier brewery. It is one of the best CBS series books. Some aren't very good but that one is essential to understanding the secrets of brewring German Hefeweizen.
Agreed! I particularly like the part where he recounts the first morning break they took, sitting down and he ordered coffee or something, one of the brewers nixed that and a round of wheat beer came to the table. IIRC they considered it 'food for the brain'.