Triple Decoction Pilsner Experiment

Hello world, we're brewing again. Having made the conversion to all-grain batches, and the winter weather bringing colder temps to the basement, thought it time to try an all-grain pilsner. The only all-grain pilsner recipe in the The Brewmaster's Bible was a complicated and new (for me) triple decoction... so we're giving it a whirl.

After a visit to E.J. Wren's for supplies, and some very helpful advice given the availability of ingredients and conversion of a 9-gallon recipe to a 5-gallon, the batch is boiling. Recipe is as follows:

• 8 lbs. Pilsner Malt
• 1.5 lbs. Carapils Malt
• 1 oz. Santiam hop pellets (7.2% AA) added at 1 hour
• 2 tsp. Irish Moss added at 15 min
• 1 oz. Mount Hood hop pellets (4.5% AA) added at 8 min
• 1 oz. Czech Saaz hop pellets (3.6% AA) added at 3 min
• Wyeast Bavarian Lager #2206

The triple decoction process was, well, a process. For each decoction, about 1/3 of the mash (a mixture of the liquid and grains) was removed, two cups of water added, and everything brought to a boil. This was then added back to the mash tun. The correct temperatures were achieved after the first two decoctions, but fell 10 degrees short after the third. As per the Bible's guidance,  2 quarts of water were used per pound of grain. The same amount of water was used for the sparging process. A runoff of 6.5 gallons was boiled for 1.5 hours, with the above ingredients added as outlined. 

Yeast pitched with wort chilled to 50 degrees F. Primary fermentation started in the basement, where the current temp is ~50.