I'm planning on brewing a Belgian Blond Ale, and I have a question about the recipe (from "Brewing Classic Styles"). The recipe calls for half a pound of Wheat malt. In BeerTools Pro, there is a "Belgian Wheat Malt", and 5 listings for just "Wheat Malt"-all from different manufacturers. The latter wheat malts all say that "a protein rest is required", but Jamil's recipe says nothing about a protein rest. What Wheat malt should I use...the Belgian or Simpsons or Thomas Fawcett et. al.?