I'm going to be brewing my first dry stout soon. I will be using oats and flaked barley for a total of 20% of the grain bill. The question is do I really need a protein rest? The oats and barley are flaked, therefore they are gelatinized. I was wondering what a protein rest would contribute, or if it would have any adverse affects? Most importantly how will the protein rest affect the flavor? I will be using a direct heat mash tun, so I can do a step mash.
BTW, I have done roggenbiers using 55% rye malt and wheat beers using +60% wheat malt without having a stuck sparge (knock on wood