Protein Rest Help?

I am a partial-mash, partial-boil brewer. I recently found a recipe for a Belgian Strong Dark that I want to make, but it calls for a protein mash.

https://www.homebrewtalk.com/f73/rochefort-8-clone-close-you-can-get-158933/

I have two questions. 1) I don't think I really understand the procedure from what I've read so far. So if somebody could clarify this for me I'd greatly appreciate it.

My current understanding is that I boil about 1.5 quarts/lb of grain (~ 4.8Qts) at 142, add another 1.5 Qt/lb of grain to get the volume up and mash, then Mash out, add extract and sugars, and go from there.

2) Is it worth doing a protein rest with a grain bill of 3.25 lb?

Thanks in advance.

What is your grain bill? Any pilsener malt? If not, skip it.

A protein rest can be detrimental with modern well modified malts. It is very difficult to get undermodified malts nowadays, but there are a few still available.

-a.