Thanks for the quick replies peeps..
Last lager was an Aussie style lager.
75% pilz, 15% cooked rice, 10% dex
22ibu with 60min addition of POR.
55c/15m - 63c/120m - 68c/15m - 75c/mash out
Added lactic acid to mash & sparge.
Rain water with cacl addition to 50ppm of ca, balanced Cl/so4 ratio.
90min boil
Fermented with Wy2042 Danish using BirbieG's ferment profile.
FG: was 1.005 4.6% abv
Lagered for 4weeks, then cold filtered with .22 micron filter.
Have attached a pic of the setup I'm using 2 brew.
Don't get me wrong tastes good, just would be nicer to have a nicer malt back bone. Maybe I just don't like the flavour of Jw pilz. Few mates I've given I few bottles to are very impressed. Maybe I'm my own worst critic.
I have never tried any other than jw for my pale lagers, reading good things about weyermann. Might give it a crack next sack I buy.
ImageUploadedByAussie Home Brewer1412996663.328132.jpg