I'm planning a Wheat IPA with 42% malted wheat in the grain bill. Is it normal to do the protein rest on the entire grain bill even if only some of the grains in the bill (i.e. the wheat) benefit from it? Or is it okay or recommended to just do the protein rest on the grains that need it?
I'm doing BIAB and it would save some time if I did the protein rest of just the wheat grain separately in a smaller pot while I bring the remainder of the water up to strike temp for the main mash.
I'm concerned about doing it on the entire grain bill after reading in Mosher's Mastering Homebrew (p. 123):
"With modern malt, not only are protein rests usually unnecessary, but they can be harmful to beer, breaking up the mid-length proteins the maltster worked so hard to obtain."
With malted wheat being the exception since:
"If its long proteins are not broken up in the mash, they clump together and fall out of the beer rather than staying and providing an attractive haze. So, it is beneficial to use a protein rest in any beer with more than about 15% wheat in the grist."
Recipe for reference: