I love a good American light lager! What ibus are you after? How is head retention?
I never go lower than 10, it's pointless any lower than that. The head retention was typical of an American Light. However, I had two bottles stashed away that I opened two months later, and to my surprise, the beer was even better-incredible actually! And actually had a decent retention!
I've always found American lagers kind of dull. Lacking something. But I don't know many brands. Bud, Miller and Coors mostly and Miller the best of them. Works on a hot day that we don't have too many of here in Iceland.
But what's your recipe?
BMC isn't the best representation of American Lights, even though they are, if that makes sense... I've had a few from craft brewers that given the amount of distributing, ad space, and production capabilities, would absolutely bury them where not even Dr. Jack Horner would be able to dig them up. The likes such as Branch and Blade's Low Life or Bunkhouse's Canyon Lite.
But enough of my banter. I recommend you make something better than a Sudmeiser, a Swiller Lite, or a Poor Banquet. It's not hard at all if you have the means to do a lager. In fact, I just followed Jamil's book for it.
OG ~1040
FG ~1010
45% Pils
45% Pale
10% Flaked Rice
WLP840 (2 packs for every 5 gallons/20 Liters)
Mash @ 149F/65C for an hour (standard hour, not metric)
10 IBU's of Magnum or Hallertau (Rager Formula)
Pitch @ 45F/7C, but let it naturally warm to, and ferment at, 50F/10C for two weeks, let it rise naturally to 65F/18C for a week. Keg it with a floating dip tube, pressurize, and crash to 33F/1C until it's completely clear.
A few things to note:
1. This is how I do my lagers, they come out super clean. Everyone has their methods, so if you're more comfortable with your method, don't let me stop you.
2. I use Gallatin Valley Malt almost exclusively. It's some of the best malt I've ever worked with. It's also 30 minutes from my house and brewery, which is amazing. If you can't get it, use the best malt you can get your hands on/get your wallet on. You know, like every other beer you make. But I can't stress quality ingredients enough.
3. I also can't stress process control enough. Your process is what will ultimately dictate how good your beers will be able to become.
4. I just won some medals at the Idaho Falls IBA so I've been sampling those two generously as I've typed this up.
Prost! and other words like that!
Edit: My apologies for not responding sooner, the brewery has had my hands tied gearing up for summer