Help With Salts For An Ag Choc Stout

[Midnight Brew]

I was thinking about mashing in at 52c, rest for 20 min, the up to a mash at 64c, mash out at 78c, and a 90min boil. Any suggestions for the mash schedule?

I mashed a weizen at 52 for 20minutes and it has no head retention what so ever. Sure theres a head there but its gone within a minute. 5-10 minutes at 52 should be plenty. I wouldnt mash out any higher then 78C as that is the point of no return where you start to extact tannins.