carmel malt and decoction mashing

Do these two go well together... carmel malts are used in "typically decocted" beers as a "replacement" for decoction because the malts don't need boiled and such because the malts now a days are highly modified. But I'm wanting to brew a delicious bock and plan on doing a double or triple decoction, I've done a decoction before with no carmel malt and I think it was good (can't remember too well as it was a while ago)

Is Carmel malt needed if I'm decocting 2-3 times? I realize this is asking an opinion so don't prove each other wrong, I just wanna hear how decocting with carmel malts ends up as I've done without before

Caramel malt would be a non-traditional bock ingredient. You can no doubt use them in small amounts, especially when paired with decoction mashing, to create an exemplary bock beer.

It depends on what your recipe is, mind sharing?

Basically a full weyerman munich I brewed with plenty of noble hops to give a decent bitterness and medium amount of hop flavor/aroma probably tettnager or hallertau hops and double decoctions boiled 30 minutes each one thick & one medium, I like the thick decoctions better so instead of a thin decoction I make it a medium. Not going to use protein rest as it is totally unneccessary when using irish moss, IMHO irish moss leaves enough protein for a clearer beer while still allowing for a good head. I did a protein rest on my dopple bock and had a terrible head and retention, won't do it again, probably turn my fridge to 45 and ferment so fermentation is near 50-55 and lager for 2 months, bottle 3 weeks and drink, long grain to glass so I may do a larger batch. Ill probably shoot for 6.5-7 abv