« on: March 19, 2015, 04:27:48 AM »
You definitely don't need any foam enhancers with wheat malt. Rather than a decocotion you might try doughing in at 111 for a ferulic acid rest for 20 min especially if you like clove"y" character. It's not a "must do" step, but I think it may add more than a decocotion.
Personal preference for me but I prefer 150-152 sac rest for mine. I don't think you will find the beer suffer5s from any lack of body by doughing in at 150 and I think you may find the beer a bit more quaffable doing your sac rest at that temp.
My personal favorite wheat beer yeast is WLP380 hefeweizen IV. It gives a nice balance of clove and banana. If you are more interested in clove, as my personal preference is, start the fermentation at as low as 58 degrees (you are best off doing a starter) and after 48 hours of that temp raise to 64 for a few days then finish out at 68. If banana is more you deal start out at 64 for 48 hours. Fermenting higher than this could result in an unbalanced "banana bomb", which I personally don't care for. I like the balance of spicy phenolics to blend with the banana"y" isoamyl acetate.