Kai, Awesome man! How important do you feel the double decoction is to that recipe?
Thanks and I'd love to be able to say that it is essential for this beer but I can't. While I haven't brewed this beer w/o a decoction I think that you get most, if not all, of the flavor through good fermentation. This means having enough yeast, pitching cold, fermenting below 50F (I think I'll try 45F next time I brew this), making sure the yeast doesn't leave too many residual sugars behind (fast ferment test is important) and allowing the beer to age. I believe that some oxidation may be needed for the latter. This is what I mean with aging at cellar temps for 3-4 months.