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Here's what I'm thinking:
* 85% Weyermann Pils
* 10% Weyermann Munich II
* 2.5% Weyermann Carafoam
* 2.5% Gambrinus Honey Malt
~20 IBU of Hallertauer and German Lager X. My mouth is already watering! :)
I'd use flaked barley and biscuit malt instead of carafoam and honey malt, but I don't see how you can go wrong here. I'm excited to see the writeup on how the yeast performs.
Posted 34 days ago.