Recipe building help

[00Seven]

Not going to post this on the ale recipe forum yet until I have finished it and actually have a decent product to put up there. I brewed the cream of three crops ale a few weeks ago and my friends drank almost the entire 5 gallons in a day, so obviously it was a hit. However I'm wanting to make it more of my own and make a light version of it. I want to change the profile around to give it less corn flavor. My goal is for an OG of 1.032 and a FG around 1.000 giving me an ABV around 4.2. A 5.25 gallon batch would look like

6# pale 6-row (need help here)
.75# flaked or minute rice
.5# flaked corn

90 minute mash at 152

hops
1oz saaz @60
1oz hallertau hersbrucker @60

yeast S05

ferment @ 64 degrees 7 days
bring to 70 for 3 days then rack into secondary
add 1 tsp amylase
1 week in secondary @64
cold crash then keg

My biggest questions are:
6 row vs 2 row malt? Whats the benefit of each? I've read that perhaps a Mic Ultra uses 6 row
Would this grain bill lead to a more crisp less corn flavor?
Would a FG of 1.000 be possible and how would that make my beer taste?
I don't care much about the hops schedule, I just put these in because I have some on hand and it gives me the right IBUs but I'll gladly listen to any input y'all have.

Thanks

 

[snowtiger1987]

6-row is normally used when using a lot of adjuncts because it has more enzymes for conversion and more husk to assist in sparging. To me it has a more pronounced grainy character that 2-row. With the small amount of adjunct you are talking about here I don't think the enzyme part will matter, especially if you use flaked which are pre-gelatinized. I don't think you will get much corn flavor with .5 lb of it either. You may be able to get this beer down to 1.000 with a standard American Ale yeast and the addition of enzymes. You could mash really low (148 or so) for a long time and throw a lot of yeast at it which will help. The only beers I ever get down to 1.000 are my Saisons.

 

[00Seven]

I tweaked it a bit more and came up with this

5.5# 2 row
.75# flaked or minute rice
.5# flaked corn

This will do a OG of 1.03, ABV of 4.15 if the FG is 1.000

I also switched the recipe to having 34/70 for the yeast to actually make it a light lager instead of a cream ale. Do I have to pitch that yeast at lager rates? Or will a regular pitch rate be fine since the OG is so low and its fermenting fairly warm?

 

[deadwolfbones]

What's the reasoning for the 1.000 finishing gravity? Trying to replicate the brut IPA thing?

 

[00Seven]

What's the reasoning for the 1.000 finishing gravity? Trying to replicate the brut IPA thing?

BJCP guidelines for American Light Lager is an OG of 1.028-1.040 and a FG of .998-1.008. A FG of 1.000 would lead to a very dry and crisp finish which most BMC drinkers prefer. This is a beer to keep on tap for football season when I have a bunch of folks over and they don't like a lot of the craft stuff I like to brew. I also like to pound a few beers and mix it up a bit and this would allow me to do that and it is very cheap. $12 or less for the ingredients if I harvest my yeast plus the cost of the RO water.