My own experience is that Dave is right - the sweet spot for both beta and alpha works on so many beers - some may need a bit of a temp raise for head retention or other reasons, but pretty much hit the sweet spot and then give it 45 minutes (longer if you are concerned or busy doing other things) and most of the mashes are done. An all pilsner malt grist - tend to get at least 75 minutes for my system, but it probably doesn't need it. For very light British styles, I will mash higher (168F or so) to get better body and if I want a more full bodied beer, I will mash around 154F. I do single infusion almost all the time and won a club competition with a Hefeweizen that was single infusion mashed when almost everyone else decocted.
These modern well modified malts are darn near idiot proofed! Protein rest is history for me, unless I intentionally were to use undermodified malts, which I have not done to date.