Thanks for sharing.
I do not agree with you colclusion: decoction doesn't add that much. I read the PDF, and there was a preference for the decocted brew. There were no real malt accentuated styles, unless you consider the Munich Dunkel, but I'm not a German beer expert. I think there is clear proof the maltiness was enhanced. There does not appear to be any descriptor of the tasters qualifications either, though perhaps I missed that. I like the scientific method, but I am not certain that the union of no preference responders with the non-decocted responders is a valid statistical assumption.
I will say that the recipe posted in THIS thread, as brewed by myself, is definitely not to BJCP style. I could be my boil was weak but I suspect it is the lack of decoction and doing a step mash without adding any crystal malts to compensate as you suggest. While decoction mashing is laborious, it appears to have benefit in both malt flavor contribution, color contribution, and also boosts efficiency in my system by nearly 7%. That said, am I not going to rush into doing another decoction anytime soon, because it took a very long time, and there was significant tieg, slowing the sparge.
each should decide for themselves on their system I think, though I do appreciate the PDF. thanks for sharing that.