ITitles/labels mean nothing.
I get that but the BJCP is a point of validation or scientifically, calibration.
In any event, just kegged the NGP and I am really digging it already. Easily my best pils to date and the main reason being is the hops: santiam. Love them! Back to the regularly scheduled program: I still think the shorter boil has an impact on the malt presence somehow. It's not night and day but it's there. I really think you helles/malty guys should try it and call me out if I am wrong.
Any more descriptors you can give on how the short boil is affecting malt flavors?
I'll try but prose is not my bag. For starters, I don't there is any increase in sweetness of the flavor, but maybe aroma. The largest affect, I think is towards the aroma. I think it resembles the aroma of chilled wort. It is also present in the taste but much less so than aroma. I don't think it is "it" as I tend to think "it" resembles the mash aroma but it could be a part of "it". I cannot imagine anyone would call this effect a fault.
I would be very curious of the effect on a malty recipe. This NGP was 86/10/4 2 row/flaked barley/acid malt and previous was a saison with a touch of chocolate malt for color (no malty stuff) so I would deduce the short boil might have a even larger effect on a recipe with malty stuff like munich.
Of course, this all could be confirmation bias but I don't think it is.