Found this by way of a thread on using 6-row, and I was really inspired. I may try this recipe first, but I'm already playing with a version I've tweaked with a nod to the land of my people: A Great Plains Common. We don't tend to grow rye out there, so I swapped out the flaked rye for flaked wheat, and the crystal for some victory. I also added some late hop additions, too. The goal is to create a recipe that could come from any farm in the area (except for the barley malts, of course, which would be easy enough to acquire and roast). The Centennial and Cascade are hops that actually grow fairly well, also.
Here's the bill on the Great Plains Common, for a 2 gallon batch:
2 lbs 6.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 1 53.5 %
1 lbs Corn, Flaked (1.3 SRM) Grain 2 22.5 %
12.0 oz Wheat, Flaked (1.6 SRM) Grain 3 16.9 %
4.0 oz Victory Malt (25.0 SRM) Grain 4 5.6 %
1.0 oz Roasted Barley (700.0 SRM) Grain 5 1.4 %
0.20 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 15.6 IBUs
0.10 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 2.1 IBUs
0.40 oz Cascade [5.50 %] - Steep/Whirlpool 15.0 min Hop 9 4.3 IBUs
0.30 oz Centennial [10.00 %] - Steep/Whirlpool 15.0 min Hop 10 5.8 IBUs
The plan, when I do brew it, is to split it into two 1-gallon batches, and pitch the SafLager in one, and my house Kolsch yeast (WLP029) in the other.
Edit: Figured at 57% Efficiency, OG 1.045, 27.8 IBUs, 12.0 SRM, 4.8%ABV