big bang 1.3

I have been brewing this style of beer for awhile.It tends to be what we like to drink on the farm.Recently, I have been playing with upping the malt content and hops to find my thresh hold.This recipe is the one.It's very refreshing, just the right amount of hops, and you don't need alot of them!

Brewer:	Tinman		Email:	carykirkmeyer@yahoo.com
Beer:	big bang 1.3		Style:	American Pilsener
Type:	Extract		Size:	5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	55 IBU
OG:	1.070		FG:	1.006
Alcohol:	8.3% v/v (6.5% w/w)
Water:	city water, untreated
Boil:	60 minutes	SG 1.101	3.5 gallons
	7 lb. 0 oz. Light dry malt extract 1 lb. 0 oz. Corn sugar
	Irish moss @ 5 minutes.I couldn't add this in on the hops schedule, but I actually added 1/2 oz at start of boil and then 1/4 oz every 5 minutes after.I saw that Dogfish does something similar, and thought I would try it.
Hops:	1 oz. Centennial (10.5% AA, 60 min.) .75 oz. Centennial (10.5% AA, 45 min.) .75 oz. Centennial (10.5% AA, 30 min.) .25 oz. Centennial (10.5% AA, 15 min.) .25 oz. Centennial (aroma)
Yeast:	I have been repitching yeast for 12 batches. It started as Nottingham dry yeast.Each batch I collect the yeast from fermenter and repitch it into next batch.
Log:	Primary-8 days, secondary 5 days.Pitch temp 70 deg., ferm temp 68 deg.
Carbonation:	Used 1.5 Qts gyle taken from wort before pitch to prime for bottling.
Tasting:	Probably will back off on malt a little bit, and little less corn sugar. I like the crispness corn sugar gives, but this one could very easily end up tasting like beer champaign!

Recipe posted 02/21/10.