No good reason at all really. It's as you explained to me before not at all needed with these modern fully modified malts. Is it detrimental? Maybe, still got a lot to learn but I figure it will benefit me to at least try these things out.
I got some decent scores with my
Helles when I used one though. Pretty weak reason for continuing to do so I suppose. A lot of what I've read confirms the advice you gave me, essentially it's not needed and can have unwanted consequences.
For this and my last lager I did a protein rest at the very upper range of a 130 and 133F respectively.
I guess the main reason I'm doing these things at the moment is mainly to play with my setup while I learn more about lager brewing and see if I enjoy the results. Once I get a few more lagers under my belt I will likely simplify things. The profile I used with your excellent Kolsch was more straight forward and I plan on making a pils next. I'll likely eliminate the protein rest on that one.
Strike at beta rest, decoction to alpha and heat to mash out. Again, you could rightly argue that there is no need for this either, but it's fun.