Ok, I've come to the understanding that to make a good AG wheat beer I need to do a protein rest. Trouble is I have no idea what one is. Or how to do one. Or what the benefit of doing one is. The searching I've done suggests the following: "A protein rest is a portion of the mashing process. Typically, it is the first step in mashing. To conduct a protein rest, add 1 quart of water to each pound of grain. Hold at about 120 to 135F for 20 to 30 minutes. Then, proceed on to the starch conversion rest by adding another half quart of boiling water." So if I read this right, when I start my brew I effectively steep my grain as a first step between 45-55 degrees celcius? Then raise the temp up after 30 mins to my regular mash temp of 67 degrees and commence regular mashing? Would this be right? What does a protein rest do exactly? Do you need them for wheat beers? If its just for improving clarity I can live without it as most wheats I've drunk seem to be cloudy. Any thoughts from the wise, fire away Hopper.