Forgot to do a protein rest for Witbier

[rjstew]

Got a question about protein rest when mashing. I brewed a Belgian Witbier yesterday, grain bill is below. Lots of unmalted grain. I completely spaced on the protein rest and mashed at 151 for about 90 minutes or so. I batch sparged with 2lbs of rice hulls and got a half gallon more than the predicted runoff so stuck sparge/sticky mess wasn't an issue. Obviously I got low efficiency at 61%, which is fine because my predicted ABV is still 5%.

My question is, what affect will neglecting the protein rest have on the finished beer?

Fermentables

Amount Fermentable Maltster Use PPG Color
10.5 lb 52 % Pilsner (BE) Any Mash 37 1 °L
4.5 lb 22 % Unmalted Wheat (BE) Any Mash 36 2 °L
3.5 lb 17 % Red Wheat (US) Any Mash 38 2 °L
26.0 oz 8 % Rolled Oats Any Boil 33 2 °L

 

[cooper]

I think you'll be fine with the 10.5 lbs of Pilsner malt. I would probably do this recipe again and this time make sure to add the protein rest and see if there's an identifiable difference.

 

[ducati]

Since the style is supposed to be somewhat cloudy, I do not use a protein rest for my Wits. My grainbill and mash schedule is similar to what you listed. I also think your Wit will be fine, assuming you have your spices to your taste.

Maybe its because I fly sparge, but I do not experience stuck sparges even without using rice hulls. Using them is cheap insurance using that much wheat, its just that I have never needed to.