I am attempting to brew something like the Schlenkerla Helles lager but with the IBU a bit on the high side. Their Helles does not use smoked malt, yet picks up smoke character from the brewhouse equipment constantly brewing their famous smoked beers. I like using the 9-grain as IMO it gives it a rough-hewn quality as I amagine the kellerbiers of old were like.
8.00lbs Grambrinus Pils Malt
2lbs Wheat Montana 9-grain cereal
1lb Smoked Lager malt
25 min @ 140F
20 min @ 145
double decoction to 150F 20 min and 155F for 20 min
1.00oz Perle Whole 60min
1.00oz Hersbrucker Whole 30min
1.00oz Czech Saaz Whole 15min
WYEAST 2124 Bohemian Lager Yeast (AKA Weihenstephan w34/70)
Will ferment for 2-3 weeks near 50F, and lager at below 40F for 1 week then keg with some yeast.