Ive brewed this a few times since I last posted...
First was to use 0.20 black patent malt. This was a nice dark lager, but wasn't WD.
So the LHBS suggested roasted malt. THis is it. I used 0.20 of roasted malt
and it began to have the roast and sweetness of WD. But 0.20 is not enough. Also
this lager tastes more like an ale. I guess I didn't lager cold enough.
So somewhere betweem 0.20 and 0.50 should be the amount needed.
I was brewing with these grains too.
The LHBS also suggested mashing low at 148 to drop the body and mouthfeel.
I still don't have the crispness of the WD, but maybe next time with colder lagering.
Time to brew, fall is coming - time for WD. Let us know what you come up with.