Munich Helles Hafbrauhaus Berchtesgadener Helles

Ingredients
10 lbs Pilsner (2 Row) Ger
12.0 oz Munich Malt
8.0 oz Caramel/Crystal Malt - 10L
4.0 oz Aromatic Malt
1.00 oz Hallertauer Hersbrucker – First Wort Hopping
1.00 oz Spalter [3.20 %] – Boil 60 Min
4.00 oz Malto-Dextrine (Boil 5.0 mins)
2 pkg Pilsner Lager (White Labs #WLP800)

Mash Profile
Total Grain Weight: 11 lbs 8.0 oz
Sparge Water: 4.5 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash
Saccharification Add 14.38 qt of water at 163.7 Target F152.0 F for60 min
Mash Out Heat to 168.0 F over 10 min to 168.0 F and hold for 10 min
Sparge Step: Batch sparge with 4.5 gal water at 168.0 F

Lager Notes:
After fermentation is complete raise temperature to 20 C and rest for 48 hours.
Lower Temperature to 12 C.
Lower temp .5 C per day until 1 C is reached, hold at 1 C for 14 - 21 days.

Edit: Typo in header, should read fermentation temperature of "12 C" not "12 F"

How did this turn out? Crystal and aromatic malt is unusual for a Helles, but I think it might be quite good.