From my experience you dont need a protein rest(just cuts on the mouthfeel that a hefe should have imo) or all of the different sach rests
Do an acid rest at 111
Then either raise the temp to 150 by adding boiling water, heating, or decocting.
If you decoct, make sure you let it rest around 157-160 for about 15-20 minutes. Then bring to boil and boil for as long as you want. The longer the boil the darker the hefe youre gonna end up with.
(personally I just heat my mash to 150)
for one vial of yeast youre going to want a 2L starter(if youre in the 1.050 OG range)
WLP380 works great. If you're up for an experiment(one that Ive had great success with) pitch one vial of WLP380 and one vial of WLP300. Makes for a very complex interesting hefe!
I'd also recommend pitching at 56 and ramping up to 62 in first day. Hold there until fermentation is complete.
62 produces a very balanced hefe with clove and a little banana. If you get into the higher temps youre going to be looking at more of a banana bubblegum flavor.
Hope this helps, this is whats worked for my taste buds, experiment and see what you like!