great head retention, very creamy even w minimum bubbles coming up from bottom:
flaked oats and wheat
flaked wheat normally 5-10% but since this was a wheat beer I could go bigger on it (up to 40%)

"Use about 10% wheat to add some body to a pale ale. As much as 50% or more can be used in wheat beers such as hefeweizens and berliner weisse. Malted, flaked, or torrified wheat can be added directly to the mash; raw, unmalted wheat will need to be cooked first."
https://blog.homebrewing.org/increasing-beer-head-retention-and-body/

flaked oats can be up to 20% for certain styles
consider flaked barley addition as well and for use in saison
https://www.simpsonsmalt.co.uk/blog/flaked-barley-vs-flaked-wheat-vs-flaked-oats/


1.077 to 1.024 =7%

used coriander powder instead

1 lb grain = .75 lb LME = .6 lb DME.


I went against this I am pretty sure with my stepped mash but it still worked might work better w/out step mash:

but this is interesting:
Head retention depends on the level of proteins in your wort. So, any step in the mash that breaks down these proteins will negatively affect your beer’s foam stability. For example, the typical protein rest at 120 – 130°F (49° to 54°C) is used to break up proteins which might cause chill haze and can improve head retention. However, this rest should only be used when you use moderately-modified malts, or fully modified malts with over 25% of unmalted grain (e.g. flaked barley, wheat, rye, oatmeal) because it will break down larger proteins into smaller proteins and amino acids, thereby reducing foam stability.

In contrast, fully-modified malts (most of what you’ll buy at a homebrew shop) have already made use of these enzymes and adding a protein rest will remove body and head retention. To improve head retention, you would want to favor a full bodied, higher temperature mash, with a main conversion in the 155 – 160°F (68 – 71°C) range, and avoid intermediate protein rests.
https://www.homebrewersassociation.org/how-to-brew/secrets-better-beer-foam/