As for the decoction, if you plan to decoct from Protein to Saccrification, keep the protein rest at 133 *F and pull the decoction after 10 min. The main mash will be sitting at this rest for a long time and you don't want it to sit there at a low protein rest temp unless you really have undermodified malt. If you have time, you can also give
this mash schedule a try. This is the schedule I now always used instead of a triple decoction. It's faster than that and easier on the proteins while still boiling a lot of the mash.
For fermentation make sure you keep the primary fermentation temps at or below 50 *F. You don't want the yeast to produce higher alcohols. Though I had a few commercial German Bocks that had a sharp alcohol finish, I don't consider them a good example of the style.
Kai