I'm making a recipe for Cinco de Maya. https://www.brewersfriend.com/homebrew/recipe/edit/1128617 I want to base it on a simple mexican lager, but with a bit more flavor. The plan is 5.5% and 55 IBU's About 70% pils, 20% corn and 10% vienna. Simple bittering addition to about 20 IBU and then a lot of late additions of Sabro ( neo mexican hop) including dry hopping at day 2. Doing it with Cali ale yeast @62° Light and hoppy water profile. Want to serve at Big Brew Day or sooner Thoughts?