How important is the sacc. rest in the decoction? I thought the grain bill of a pils had enough enzymes so why not go straight to boiling?
Here's an extreme example: Kris England's Kesselmaisch. Basically, you boil all the grain in the mash, leaving only a thin portion of mash liquid behind. I've tried this, and it took for-freaking-ever to get decent conversion, which didn't happen even with a 2 hour mash.
Theoretically, enough enzymes should be left in the dunnmaisch portion to convert the liberated starches, but in my case it wasn't enough. I threw in another pound or two of base malt and it converted within a reasonable timeframe (30-45min, IIRC, it was a few years ago I did this). That was a long brew day, and a PITA, so now I always stop for sacc. rests on all my decoctions.
I think Kris England is a smart guy and great brewer, but also kind of crazy. His skill level is so far above the rest of us I think he needs a "Kids, don't try this at home" warning on a lot of his advice.