Looking to brew one in the coming weeks. Is there any reason to add any other malt besides German Pilsner? I've seen some using a touch of victory malt and some with a little melanoidin malt. Grain: German Pils Hops: I'll be using Warrior for bittering and the rest will be Hallertau Mit Yeast: Wyeast 2124 Going to aim for about 45 IBU;s. Probably a little out of style but I'm good with that. Mash between 150-152 No dry hops Ferment 50 then raise to 65 for a week then cold crash and keg. I'll try and store in my keezer for a month before tapping but that schedule may change.