I made a Czech Pils using a recipe I found. Very simple: 10lbs pilsner, 1/2lb acid malt. 4 additions of Saaz during the boil. Mash temp 154. Took a long time to clear in keg, but although now very clear, good head and mouthfeel, something is off with the flavor. Not diacetyl, but seems to lack a good malt flavor. I did use half tap/half distilled, added 1gm CaCl to both mash and kettle, since it would have otherwise been Calcium deficient. My tap water total hardness about 120, alkalinity about 87., calcium 34, sulphate 25. Yeast WY2124.
The taste gives no satisfaction, perhaps a sharpness to it. Total IBU 42. I wonder if perhaps using 1/2 lb acid malt was excessive; although it amounted to just 4.8% of grist, was still the most I’ve ever used. I’d like to try brewing the style again, but avoid whatever mistakes I made with this one.