1. Get mash up to protein rest at 122 for 30 mins
2. Pull 1/3 of thick mash for decoction
3. Add back to bring the mash up to Saccrification temp, mine got up to 150.
4. Mash out to 170 add 9 qts boiling water
5. run off and sparge as usual.
You can skip the decoction is you want to, I did it partially out of tradition and because I wanted to step mash and was afraid of getting too much water in my cooler. If you ever try it please tell me about your results. Happy Brewing.