Does Briess Munich 10L malt need protein rest?

[interplexr]

I'm starting to plan a schwarzbier recipe using roughly 50% Weyermann pilsner malt and 50% Briess munich 10L malt. There will be small portions of dehusked roasted barley along with some crystal, chocolate, and roasted barley.

I can't find any information about the pilsner malt. Is it fully modified? I'm trying to decide if I need a protein rest for the pilsner malt or if that much munich will cause me to need one.

Any help would be appreciated.

 

[Nablis]

You will be fine without a protein rest, but you could still do one. Its optional.

 

[interplexr]

I want to do one if it will improve the beer but I'm worried that it'll hurt my body and head retention if I do one and the malts don't require it due to their modification.

 

[Hermit]

Is it 'continental' pilsner? If so, you may benefit from a rest.

 

[Irrenarzt]

It's easy enough to just do one to be safe. It can't hurt. I do one with any brew that has a malt bill with a lot of pilsner malt.

 

[interplexr]

All it said was Weyermann Pilsner malt. I don't recall seeing anything other than that. I guess I can cut some grain and look at the acrospire to tell how modified it is since I don't have a malt analysis I think.