I've done decoction mash BIAB several times. Instead of the general rule of pulling 1/3 of the mash, I've used the estimates from the BrewPal app to figure out how much volume to boil and have come pretty close (within a degree or 2) each time. And I generally do it for my Belgian styles.
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Chris' Tall Ale (a Belgian golden ale that now has Brett added); Northern Brewer's Oud Bruin de Table / nada
Bottled - The Land of Pils and Honey, an imperial Saison with Clover Honey; a sour mashed Berliner Weisse; Cascade Pale Ale; Hop Wine - an Imperial India Pilsner Ale; Guajillo Ancho Brown Ale; Back To School Porter, an Imperial Robust Porter with vanilla beans added