What rest temp for Clove in Hefeweizen

I have read a 111° F temp rest is good for clove flavor in Hefeweizen.

BeerSmith has a 122° protein rest, can I just change this to 111° for my next brew?

You can change it naturally!  The profiles are only representative mash profiles.  By all means - create your own or copy and modify the existing ones!

I'm intrigued by how the rest temperature would help enhance the clove flavor, however.  I have never heard of this?  

Does anyone know why this might be true?

Cheers!
Brad

The clove flavour comes from the yeast not the mash process.

From what I gathered from google search.

The rest at this temp range is for increasing ferulic acid which is a precursor to 4-vinyl guaiacol, a phenol noted for its clove-like flavors.

You are correct that the yeast provides these flavors...
But the mash must provide the elements for the yeast to use.