novakova mk2 Brew Session

4/19 4.79 HLTpH 134F p rest 152F s rest 5' decoction 5.37/1.060 first 5.77 second--added 25-30mL H3PO4 to MT throughout back half of lauter 5.84/1.006 final 5.42/1.035 pre*added 8mL H3PO4 *10mL H3PO4@10'>EOB 3mL H3PO4@EOB 1.045 O.G., 5.12 post-boil KO'd@56F, set temp controller to 51F. Pitched 800mL slurry of gen 2 Bayern from pils. 5/12 (?) 1.010-1.011 Tasting good. 5/27@1.009 kegged. 6/3 Pale gold with dense, white foam. Light, bready malt notes in nose, with soft, flowery hops and lemon zest piled on top. Medium-light bodied, just enough weight on the tongue before you realize it's gone. There's a gentle richness to the malt, but it makes sure to get out of the way of the wash of Saaz and Tettnang that pushes across the palate with the stinging urgency of a branding iron. Pils malt and whole hops leave behind the fragrance of a fresh cut, green lawn, just dried. So crisp it hurts. This is much more my jam than the last couple of czech pils I have made. Lower OG/shorter decoction fixed a lot of the body/sweetness issues I had. I'd fear getting rid of the decoction altogether might nudge my FG down, and I don't think I'd want to lose any more body/gain anymore alcohol. The 35 IBU strikes as being closer to 40, but not in a way that is bothersome in the least. It actually makes the whole thing a bit more drinkable. I don't think there's really anything I'd want to change about this recipe, other than giving it proper lagering time before serving.