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,
decoction
131* for 15min,
infused water
136* for 10min
decoction
149* for 15min,
infused water
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?