I have a Pilsner lagering as we speak where I used this malt, but it'll be a month yet before I have a sample. You know I don't need a good reason to do a decoction, but when I brewed this beer time was a factor and hence I added a smidgen of melanoidin malt and used infusions for my steps so no decoction data.
As far as triple vs double or single, I've gotten to where the most complex decoction schedule I do is a thick decoction from protein to sacch. and then a thin decoction to mash out (which hardly counts as a decoction). I've given up on separate beta and alpha rests.
For this recipe I doughed in at garage temp (~60F) for an hour, infused to acid rest to ensure a good mash pH, and then infused to protein, sacch, and mash out. We'll see what the results are relatively shortly.
Edit: the Pilsner malt is the Breiss undermodified, but I haven't added the data to my Promash yet, so I used the more generic German malt.
Oliviavar I
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.94
Anticipated OG: 1.050 Plato: 12.28
Anticipated SRM: 4.1
Anticipated IBU: 39.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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90.6 9.00 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.5 0.25 lbs. Melanoidin Malt 1.033 35
1.9 0.19 lbs. Sauer(acid) Malt 1.035 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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56.00 g. Czech Saaz Whole 3.50 24.2 60 min.
28.00 g. Czech Saaz Whole 3.50 9.3 30 min.
28.00 g. Czech Saaz Whole 3.50 6.0 15 min.
28.00 g. Czech Saaz Whole 3.50 0.0 0 min.
Yeast
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WYeast 2278 Czech Pils