Whirlfloc or not

[hoptoit]

Going to be doing my second biab tomorrow.
Planning on a wiessbier.
3kg wheat malt
2 kg pilsner malt
20g hallatau at 60mins
10g hallatau at 10mins
Wlp300 yeast
Mash at 67oc for 60 mins 27 litres.
Sparge 6 litres at 80oc.
Ferment at 20oc as I've heard it will bring out the banana more than the clove.

Not put it through any calcs or anything as I haven't got my head round them yet. It's just what I've picked up from looking at other recipes.
Question is should I use a whirlfloc tablet at 10 minutes like I did in my first ipa biab. As I understand wiessbier should have proteins left in. What do you do when doing a wiessbier?
Also does the above recipe sound about right? Thinking also of putting 250g of oats in for head and giving it some mouthfeel.

 

[strange-steve]

I don't bother with kettle finings with wheat beers, they're supposed to be cloudy after all.
The recipe looks good, the wheat will add plenty of head retention but if you want to chuck some oats in as well then go for it. Belgian wheat beers are often brewed with oats so no reason why not. The 10 min hop addition probably isn't necessary, hop flavour and aroma isn't generally characteristic of this style.