Saccharification and Dextrin Rest

[cperac]

Hi,
I´m writing a recipe for a Farmhouse Saison, I would like it to be dry and light bodied. To accomplish this I´m thinking of doing a low 144° Saccharification for 75 minutes to get a high attenuation, and a 15 minute Dextrin Rest at 154° to get a little head retention.
My question is this: Does the Dextrin Rest cancel the Saccharification effort?
Should I eliminate the Dextrin Rest and sacrifice head retention?
Thanks!

 

[dobe12]

I'm not sure about the dextrin rest, but 1/2 to 1lb of carapils would help. But if you should use it and how much depends on your grain bill. Mind posting it?