I found this recipe on another website of restaurant favorites, but can't find out how they classified the style. It looks like it's pretty low in bitterness. Any thoughts?
6.6 lbs. gold unhopped malt extract
2 lbs. orange blossom honey
1 lb. chocolate malt
1 lb. pale chocolate malt
1 lb. Vienna malt
0.5 lb. cara-pils malt
0.5 lb. crystal malt, 56° Lovibond
1 lb. Munich malt
2 oz. Perle hops (8% alpha acid), for 20 min.
1 oz. crystal hops (3.2% alpha acid), for finishing
Wyeast 1742 (Swedish ale)
Goes by the name Nosferatu's Return.