So, my light summer ale was extremely popular last year, and I'll be making more in the future, but it was still too crafty for some of the people that come over. Basically I'm looking to come up with a lite beer that will be as inoffensive as possible. It also has to be inoffensive to me, so adjuncts such as corn or rice can't be in the mix.
Below is my starting point; looking for suggestions. Also, for adjusting the water profile to make it nice and crisp what would you do? I don't want this to be bitter, just light overall, with a crisp finish. I'm thinking of adding one teaspoon of gypsum to each of mash and sparge waters.
Mash at 149F
Boil 13gallons, ferment 11.5 gallons, yield 10.5 gallons into kegs.
14# Floor-Malted Bohemian Pilsner Malt
1# Vienna Malt; Weyermann
1# Toasted flaked barley
0.5 oz Centennial (Pellets, 10.00 %AA) boiled 60 min.
0.5 oz Cascade (Pellets, 6.4 %AA) boiled 15 min.
0.5 oz Cascade (Pellets, 6.4 %AA) boiled 1 min
Yeast: Fermentis US-05