Q, When to protein rest?

[JammyBStard]

If I was mashing a complicated grain bill like the following, would I need a protein rest?

I read comments that usually a Pale Ale style brew would not need a rest because of the simple starch chains in the fully modified grain. But if it was combined with other grains such as Munich, Barley and Torrified-Wheat should I considerr a rest? or perhaps just a rest for the non MO grains and then add the MO after the rest?

4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 72.73 %
0.50 kg Munich Malt (9.0 SRM) Grain 9.09 %
0.25 kg Barley, Flaked (1.7 SRM) Grain 4.55 %
0.25 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.55 %
0.25 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.55 %
0.25 kg Wheat, Torrified (1.7 SRM) Grain 4.55 %

[Jim]

Not sure about Munich Malt (though my guess would be not, especially since it's only a small percentage of the grain bill), but you definitely don't need a protein rest to mash flaked barley and torrefied wheat.

[BarnsleyBrewer]

I've brewed with that combination and didn't rest it, no problems occurred

[raiderman]

Munich malt is just a slightly darker and rather lovely lager malt. You don't need to give it or any of the others a protein rest. Having said that I would! and I reckon I get a clearer and better tasting brew.

[gnorwebthgimi]

I've heard of protein rests for 6 row barley (the stuff they grow in America) it has more enzyme and protein.

Also for wheat malt a protein rest is suggested.

I don't bother with a protein rest for my wheat beers. However, I add whirlfloc and they come out clear.

Hope that helps.

[raiderman]

Munich malt is just a slightly darker and rather lovely lager malt. You don't need to give it or any of the others a protein rest. Having said that I would! and I reckon I get a clearer and better tasting brew.

Can I quote myself? If I brew a bitter with a mix of MO and Vienna or Munich or a blonde with close on 100% munich or vienna I don't do a protein rest. A lager I do. My lagers are pretty haze free but I swear taste better than a straight infusion mash. That sounds bollocks and is probably just superstition on my part but its not difficult and although I get fine bitters with the same ingredients I can't bring myself to omit a protein rest with lager