So to go along with my beer forum posts... here's the recipe:
9 # Rahr Pilsner
1 # Wey. Vienna
6 oz Carahell
4 oz Acid Malt
8 oz Corn Starch
Mashed at 148-9 for 90 minutes or so.
1 oz Hallertau Mittelfruh FWH
.5 oz Hallertau Mittelfruh 60
1 oz Hallertau Mittelfruh 15
1 oz Hallertau Mittelfruh 5
6.3% on those hops.
I'm doing a No sparge so I set my efficiency at 65% on this, thus the corn starch to make up some gravity points. The carahell and Acid malt were to acidify the mash. BNW gives me a mash pH of 5.4 with this and 2.5 g Gypsum and 4.5 grams of CaCl.
I'll be doing the starter of 2124 using 1/2 gallon of actual wort overnight and I will pitch before I go to work. (the same method Chils described awhile back).
This thing as I'm predicting should come in around 1.045 and 41 IBU. We will have to see how the efficiency comes in with the no sparge.
I realize that I probably over did the late hop addtions by about 2x but I like me hops.