I see that the DP of the Pilsen and Brewers Malt are identical at 140 Lintner. That crazy level of enzymes indicates full modification. Goldpils and the Pale Ale are lower at around 80-85, but nearly identical, and what you'd expect from a fully modified, American malt kilned to that kind of color.
Sure, you can decoct anything you want. Do you need to? Is it beneficial? Seriously doubt it. And decoction doesn't actually imply a protein rest either. Hochkurz programs are often done with a decoction to raise from beta to alpha or to mash off. So Briess saying "you can decoct this" is really meaningless. But I'm sure it makes them sound über cool.
EDIT deleted ramblings