German Pilsner and Decoction Brewing

After finishing my first glass of the German Pilsner I brewed, and then tasting it up against a Radeberger, I immediately understood what Decoction brewing is and how it adds flavor to a beer.  Though drinkable, my German Pilser lacked that caramelized subltety that the Radeberger had.  How do you get that flavor with only using Pilsner Malt?

Wikipedia: Decoction mashing is the traditional method used in many, especially German, breweries. In Decoction mashing, a portion of the mash is removed to a separate vessel, boiled for a time and then returned to the main mash, raising the mash to the next temperature step. It was used out of necessity before the invention of thermometers allowed simpler step mashing. But the practice continues for many traditional beers because of the unique malty flavor it lends to the beer; boiling part of the grain results in Maillard reactions leading to malty flavors.

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, is a form of non-enzymatic browning. The reaction is named after the chemist Louis-Camille Maillard who first described it in the 1910s while attempting to reproduce biological protein synthesis[1](p79), although it has been used in practical cooking since prehistoric times.

So what do I need to change in my brewery in order to spawn these Maillard reactions?  As with all things homebrewing, there are several means to the end.

Method #1: (as described here: http://archive.maltosefalcons.com/tech/decoctionmashout.php)

Pull about 1/3 of of your mash into the kettle, boil, and then re-infuse the decocted wort back into the tun.

Method #2: RIMS

Recirculating Infusion Mash System uses a pump to circulate the wort from the mash tun to a heating source then back to the mash tun, usually starting at a low temperature and then gradually raising the temperature of the heating source.

Method #3: HERMS

Heat Exchange Recirculating Mash System is the same thing as a RIMS but instead of passing the wort directly over the heating source, it uses a heat exchange system to increase the temperature of the wort, so that the wort is never in direct contact with the heating source, and there is no risk of unwanted caramelization.

Homebrewtalk has a detailed description of the procedure: http://www.homebrewtalk.com/wiki/index.php/Decoction_mash.

*images curtesy of: http://www.vandelogt.nl/htm/rims_herms_uk.htm

My preference is to go with the HERMS setup, but until I can build/buy the HERMS equipment, I may try my hand at Method #1.

edit: Here is my German Pilsner: