justclancy

Recipes 

Hey everyone,
I recently attempted my first partial mash, which I will be bottling in the next couple of days, and am now looking towards my first AG.
Looking for a light (~5% abv), malty beer with a little bit of a pilsner like bitterness and aroma. Here's the recipe, any and all suggestions, advice, warnings, are encouraged.
Will I get a nice rich, malty taste from just these two grains, or should I add some sort of light caramel?

About 13 liters, SRM around 7, about 28 IBUs. OG 1.047
Mash around 68,


1.35 kg Vienna Malt (3.5 SRM) Grain 1 51.9 %
1.25 kg Munich Malt (9.0 SRM) Grain 2 48.1 %

18.00 g Saaz [4.20 %] - Boil 60.0 min Hop 3 13.9 IBUs
8.00 g Tettnang 6.00% - Boil 60.0 min 8.8 IBU

12.00 g Tettnang [6.00 %] - Boil 5.0 min Hop 6 2.6 IBUs
12.00 g Saaz [4.20 %] - Boil 5.0 min Hop 5 1.9 IBUs

8.00 g Saaz [4.20 %] - Boil 1.0 min Hop 7 0.3 IBUs
8.00 g Tettnang [6.00 %] - Boil 1.0 min Hop 8 0.4 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 9 -

smagee

Recipes 

I think the vienna/munich combo should give you a bit of malt without it becoming overpowering (which I think would be a risk with adding caramels to a recipe of this size). I think your mash temp is a little high for what you're shooting for; you're more likely to get a full-bodied (i.e., not light) brew which, while malty, probably won't be as refreshing as you might like. Then again, if that's what you're after, you should be golden!

I'd aim more to the 66.5-67C range, myself.