You wrote this for me?
I knew all this and was the one to tell you!
Some indexed "fully modifield malts" by the way can still run through a protein rest without becoming to thin or watery as you describe it.
Briess has malts that are designed for "single infusion only" and are like the euro "turbo malts" If you tried a protein rest with these type of malts then you would have problems.
AB goes through the protein rest temps every batch. They dough in at a lower temp and very slowly come up to the saac rests.
Buzzards Bay brewery does the same type of mash procedure dough in at 122* and very slowly bring the temp through the ranges up to saac rest, then on to mashout before the sparge. It builds complexity to their worts
