It seems to me that instead of triple decoction, pilsner-type beers would actually be better suited to no-sparge single infusion. Is that crazy? Does anyone brew their light beers like that?
I've been making my Pilsners and Dunkels this way for the last couple years. I can't say that there was anything wrong with them previously, so it was sort of solving a problem I don't think I really had, but the malt profile has been very rich and smooth by no-sparge.
I bet it would make a great Helles, which I don't make, but I had a Pilsner that I left lagering for so long (too many beers in the cue) that it was virtually a Helles by the time I got to the second keg, and it was quite nice.