Okay, I stole this idea from St. Arnold Brewing in Galveston. Basically it's a Koelsch fermented with Hefeweizen yeast. Here's the recipe: http://www.brewersfriend.com/homebrew/r ... -improved- The "New and Improved" bit comes about because I've brewed this before and taken a gold in a non-sanctioned contest with it. So of course, improvements (can't leave well enough alone): - Double decoction (Hochkurz process) - Simplified grain bill (Decrapification - the decoction should provide me the malt flavor I want) - Acidification using acidulated malt - Water treatment to reach a residual alkalinity of -40 ppm - Sparge water acidified to 5.4 pH - Controlled fermentation (<65 degrees) and "lagering" (50 degrees). So have at it, guys. I know this violates my "one change at a time" mantra but I've used most of the changes in other brews, to great effect. What do you think?