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I'm looking for a touch of advice here. I picked up some w34/70 yeast with hopes to brew a bohemian pilsner in the fall. I'm wondering if the recipes I've seen that have triple decoctions are really necessary. I've heard melanoiden can simulate a decoction mash. I have my water profile nailed, ordered Bohemian Pils malt in the G&P order, and have several packs of yeast. I just need to hear some experienced voices weigh in on decoction.

I would recommend under-modified Bohemian malt to get the most out of a decoction.

I've done decoctions plenty of times, and I also plan on doing a bohemian pilsner this winter with some of the G&P malt. I'll probably do a decoction mash for it, but not a triple. A single is probably enough.

Pull off some wort and boil it, get some maillard going. Safe, and should do the trick. Bohemian pilsner is excellent, I think my recipe might be in the forum.

No experience here but this video is pretty informative:

http://youtu.be/IIQPQmELWPo