I've heard of a 'protein rest' but never knowingly done one. I've just read a couple of articles and, of course, a
BXMT.
It looks like protein rests are not required for modern malts.
This 'overnight mash' isn't something that I made up or discovered. I think there are a few on here that use this method for splitting the brew length across two days. I like it, plus, as I intimated earlier, it seems to improve the brewhouse efficiency, without other detriment, as far as I can tell.
The reason for 55c, is that above that, it stops lacto forming.
Oh... I was going to point you to
a previous thread, but you were already a contributor to that...
EDIT:
@MashBag I've re-read you last post and I think, that you think, that is something more than it actually is. This is not some new fangled reverse something or other......
All this is is an overnight mash, to better use the time, and to make sure it doesn't drop to under 55c in order to avoid lacto forming. Nothing more. I hope that helps. Cheers