I see a couple of problems with this xBmt right off. One, it's a wheat beer. Special case, not a legitimate test subject. Two, the summary of the effects of a protein rest is incomplete and inaccurate. I'm not sure he understood how it works or what he should be testing. In brief, a "protein rest" is not just one thing. Between 113°-127°F, proteinase is favored, reducing body- and foam-positive proteins and polypeptides to peptides and amino acids, necessary for yeast nutrition in worts made with large amounts of unmalted adjuncts. Between 130°-140°F peptidase is favored, reducing proteins to polypeptides, which are crucial to body and foam. But even this rest can be detrimental with a malt that has already had the proteins adequately modified in malting, because the polypeptides will ultimately be reduced to aminos anyway. So a proper experiment might use the Rahr two-row he used, but without the wheat. It might compare 3 different temperature programs. And science and experience say the result would be rather different.