Protein rest in RIP

Brewing Processes
1

Here’s my grain bill:
Amt Name Type # %
19 lbs 12.0 oz Pale Malt, Golden Promise (3.0 SRM) Grain 1 62.4 %
3 lbs Biscuit Malt (23.0 SRM) Grain 2 9.5 %
2 lbs Barley, Flaked (1.7 SRM) Grain 3 6.3 %
2 lbs Chocolate Malt (350.0 SRM) Grain 4 6.3 %
2 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 6.3 %
1 lbs Roasted Barley (300.0 SRM) Grain 6 3.2 %
14.4 oz Aromatic Malt (26.0 SRM) Grain 7 2.8 %
1 lbs Amber Dry Extract (12.5 SRM) Dry Extract 8 3.2 %

The pale, biscuit pilsner and Aromatic were all crushed together; the dark malts and the flaked barley are separate. I was gonna add the dark malts at mashout, and maybe decoct the flaked barley. So do you think I should even do a P rest?

2

Nope, I don’t think a protein rest is necessary.

3

Agree

With 2 lbs of Chocolate and 1 lb of Roasted Barley no one will be able to see through it anyway.

4

I was more concerned with head retention.

5

Head Retention???  With over 6% flaked barley, that beer will have rock hard head.  The protein rest is not necessary.

6

The proteins help the head retention, along with hop oils.

With fully modified malts a protein rest may be detrimental, as you are reducing the proteins. This can help clarity foe some malts, but only a short rest is needed.