Question about mashing

I'm thinking about giving a sour beer a go, and brewing up a berliner weiss. This is the recipie:

4lb Pilsner Malt
3lb Wheat malt
1.0 oz Hallertau 15min.

WLP011 European Ale
Wyeast 5335 Lactobacillus Bacteria

Now I don't usually use a lot of wheat in my grain bills, so I wondering what you guys think the best mash schedule would be. Usually I just do a single infusion mash, but I'm wondering if a stepped mash would be better with wheat making up almost half of the grist.

So, should I consider doing a protien rest? What temps should I hold it at and for how long? Also I'm thinking that I should leave this one to ferment a little on the cool side of things, what do you think?

Thanks.