All my beers follow a similar mash schedule…just to keep my habits up and I am familiar with my process. Since a few of my beers do better with a protein rest, I do it for all.
I have tried golden promise in a few beers (not usually german’s though) and I did not find a difference between with and without the protien rest.
Long answer? It really depends what you want. German breweries use protein rests to control the amount of FAN in their lagers and consequently to control fermentability. See the article on German beers by Dan Gordon in the latest issue of Zymurgy for more information. They are very scientific about it, and adjust the time from 5 to 20 minutes and the temperature from 52 - 62 celsius, so unless you do a lot of trial and error, you’ll just be guessing about the effects. But you don’t need a protein rest for any highly modified malts, and Golden Promise is one of them.
One thing I would suggest for a Pilsner: use Pilsner malt
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
92.6 14.00 lbs. Pale Malt(2-row) Great Britain 1.038 2
6.6 1.00 lbs. Crystal 75L Great Britian 1.034 75
0.8 0.13 lbs. Black Patent Malt Great Britain 1.027 525
Potential represented as SG per pound per gallon.
Mash at 151 for 90 minutes.
Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz. Goldings - E.K. Whole 5.20 14.7 90 min.
1.50 oz. Styrian Goldings Whole 5.25 14.9 90 min.
1.50 oz. Styrian Goldings Whole 5.25 5.0 10 min.
2.00 oz. Styrian Goldings Whole 5.25 0.0 Dry Hop
Yeast
Wyeast 1469 West Yorkshire
Fermentation temp is a question. Might start it at 66 F and let it free rise to 70F.