I have always heard to make a great german lager, you need to use german malts, hops, yeast and water and also use a german process. Typically, a 20-30 minute protein rest is standard in german brewing, and as I read "Altbier" from the BA series Dornbusch states that one of the most critical steps for a truly genuine Alt is the protein rest. I scanned the sides of my bags of weyermann malts to get their batch analysis sheets, and all of them (pils, boh pils, floor malted boy pils, vienna and munich) all have a kolbach index ranging from 41.1-42.0. Additionally, their % protein range from 10.0-10.2. I understand that if the Kolbach is over 38 or if the protein is under 12%, that you should never do a protein rest.
I guess my question is, how do I brew a great german lager or alt with these german malts if they are not suitable for protein rests? Are german malts the exception to the kolbach rule of thumb, or have the german companies designed their malts to be used with single infusion mashes? Is there still any way to get that thick german head on a beer with process and without simply loading it up with carapils?