Since you have no idea of the protein analysis of this malt, I would do a step mash or decoction which includes a protein-related rest. I've read the Home Malting thread by COLObrewer and the malt seems pretty well modified, but you have no idea of the total protein or soluble nitrogen ratio.
The malts we buy from HBS's are modified well and typically have a protein profile within the parameters for brewing with a single-infusion mash. With your malt, to play it safe, I'd do a rest in the mid 130s°F. That's higher than a typical protein rest, so if proteins are already broken down, this rest shouldn't cause too many to break down too much (and cause low foam stability). It's also a low enough temperature that, if there are a lot of large proteins to be broken down, it should break enough of them down to keep chill haze at a minimum.
Good luck!