I didn't want to comment on this, since this is basically Zymurgy's reader forum and I don't like making blanket criticisms, but take anything that Horst Dornbusch writes with a 50 lb. bag of halite. His beer history is (mostly) rubbish and his brewing articles are riddled with errors. You can practically take it as a given that the recipe is incorrect.
While I haven't brewed a Czech Pils, I have to wonder why you'd bother with a triple decoction. Historically, the only reason for the low doughing in temp is the phytase/acid rest, which isn't necessary given modern malts and water pH adjustment techniques. Likewise, even with somewhat undermodified malts, I'm not sure that a protein rest is necessary. A double or triple decoction would just take more time and energy, give more chances to screw up the beer and might result in excessive darkening of the mash/wort. This would be especially true if you then direct fire the wort kettle (as is typical for most homebrewers). You can get your caramelization and malty notes from sources other than decoction.
This isn't to say that you should blow off doing decoctions. They can give very nice subtle caramel and malty notes. You just shouldn't be slave to technique.