decoction pils Brew Session

-132F protein rest -144 a amylase rest -156 b amylase rest -5.31 pH before decoction -5.05 sparge pH -5.28/1.062 first runnings -5.41/1.044 second runnings -5.80/1.008 final runnings -5.31/1.042 pre-boil 5.24/1.052 post-boil. Straightforward, albeit long brewday. Could've used a little more water to hit that final rest temp. New pH meter worked fine for the rest of the brew, but was a pain in the ass to dial in for sparge pH. Probably added 2g or so Ca(OH)2. 2mL phos dropped the pH to the mid 3's. KO'd around 52F, pitched yeast, and got the hell outta there. 3/14@1.011. Tastes pretty damn good. Kegging it. 4/29 About 6 weeks of lagering at this point. Pale gold, dense, lasting foam. Clarity is just a hair short of peerless. Gentle pils malt sweetness, a hint of herbal noble hops. Medium-light in body, with a pleasant bitterness. Certainly balanced. A nice kiss of hops on the mid palate, light flowery and orange notes. Crisp, snappy finish that keeps you coming back for another sip. Pretty darn tasty. Really came into its prime in the last week. Very curious to how the non-decocted version of this recipe will compare. My initial impression is that the decoction increases perceived sweetness just a hair more than I want in a pils. Which is exactly why it works in a beer like helles. Though I've seen other mash schedules call for only bringing the decoction portion to a boil, then returning it, as opposed to boiling that portion for an amount of time. We shall see.