lodge lager Brew Session

5.00 sparge pH 136F p-rest--brought down to 134 within 5'.10' rest total. 151F sacch rest 5.29 mash pH 20' decoction 5.33/1.062 first runnings 5.82/1.017 final runnings 5.10 post-boil, 1.050 O.G. Easy, but slightly lengthy brewday. KO'd around 66F. Got it down 56F in the ferm chamber, then repitched yeast from pils. Volume was probably a touch shy from a pretty aggressive boil. Efficiency was probably a couple points lower. 10/30@1.014 11/13@1.013--kegged 11/28--2 weeks lagering time. Dark amber, light brown hue. Pale khaki foam that's dense and lasting, leaving beautiful lacing. Clarity is pretty good. Subtle sweet malt, nutty and chocolate aromas. Medium-bodied, with a clean, substantial malt flavor, with a dollop of chocolate. Light sweetness, and a mild bitterness. Surprisingly clean and crisp finish. Overall, the beer is quite drinkable. I also find it quite boring. This was a good thought/process experiment, but not something that I'm terribly interested in drinking, but I suppose I just really wanted to know I could brew it. Only thing of note is a random vague metallic note I get occasionally. Not sure if it's a salt addition, or perhaps a malt/decoction related thing. I also don't get it with any predictability, so I'm not sure if it's something that my palate is more sensitive to based on food, perhaps.