I just finished up a bag of floor malted MO. It did work better with a protein rest but Crisp and Thomas Fausett have always worked great with just a single infusion mash.
Paul - can you say which one? I have enough Warminster floor malted MO to do a bitter, and want to know if you think a protein rest is recommended.
I had to go look on Northern Brewer to get the name. I'm at work and all my notes are at home. It was Warminster.
That being said, I had a whole bag and brewed several beers with it. A few with a protein rest and a few without. There wasn't a huge difference between the two products. I got slightly higher efficiency with the longer mash schedule but not enough to make me say it is required.
I tried the PR because I read it was a good idea with this grain. In the end I did most of the beers out of that bag using a single infusion mash and the beers are very good. I ended up concluding I would do a PR if I had time but it was really necessary.
*** Edited to clarify one point a bit.