For a Hefe I do a rest at 112 for 10 minutes and another at 131 for 10 minutes. If you are interested in the whole mash regiment I can give it. I also do a decoction step.
I do something similar.
----Pull Thick mash, bring to 158, hold for 20 minutes, boil for 20 minutes
----menawhile, as soon as you pull the thick mash, raise the temp of main mash to 147-hold
----Add decocted thick mash back to main mash to hit 158-hold 30 minutes
Mashout @ 170 for 10 min.
Regarding protein rests, if you do one regardless of your malt analysis it won't hurt. Just keep the time shorter than 15 minutes, anything beyond that Ive noticed degredation in head retention. I also like to keep the temp between 127 and 131 in most cases unless Im using a bunch of flaked grains or adjuncts, in that case I go closer to 122.