north and south

I tried to lighten my first brew (an extract) of the winter when I mashed, and I think this would benefit from a little more light Chrystal malt. just to give it some more malt character

Brewer: dave tease Email:
Beer: north and south Style: Lager
Type: All grain Size: 22.5 liters
3 HCU (~3 SRM)
Bitterness: 20 IBU
OG: 1.043 FG: 1.010
Alcohol: 4.2% v/v (3.3% w/w)
Water: 3g Gypsum with and 2mL Lactic Acid (80%) WBV with the grain at mash in.
Grain: 4.67kg British lager
0.29kg German Munich
Mash: 70% efficiency
mash in 16 litres @59 let the mash settle to 57 for 30 min. raised to 65 for 70 min, then raised to 72 for 10 min. then transferred mash to lauter for sparging
Boil: 75 minutes SG 1.033 29 liters
Whirlfloc added to boil at 60 min.
Hops: 17.1g Pride of Ringwood (8% AA, 60 min.)
13.3g Hallertauer (4.25% AA, 15 min.)
35g Saaz (aroma)
Yeast: Yeast Danish II 2247, which was a reculture from original extract recipe.
Log: primary fermenter @ 10C for 5 days, while still Krausening, remove to secondary then let ferment to completion @ 8C for 5 to 6 weeks. following that keg and leave at 1-2C for months!
Carbonation: I kegged this one..
Tasting: very light colour, reasonably big hop bitterness, just a quencher for hot summer evenings

Recipe posted 06/29/00.