D-rest is fine. I usually ramp up my temp at the end of fermentation.
Cold conditioning is always good from 2 weeks to 4 weeks.
I did recently do short protein rest based on this article:http://www.brewersassociation.org/pages/publications/the-new-brewer/online-extras/show?title=style-spotlight-bohemian-dunkel
I have to say that I got a HUGE egg drop soup wort with a lot of protein coagulation.
Actually I did 100F for 10 min then infuse with 175F water to 124F for 15 min.
Other rests were at 143 F and 161F and Mash Out at 172F with HERMS.
I have to say it was interesting mash schedule.
My HLT was at 175F all the time and system was VERY responsive.
So I have to say I am pumped about this mash process.