Ok. Here's my SMaSH. I categorize it as 2C Classic American Pilsner in BeerSmith.
Holy crap you're the MAN hal!!!
I just pulled my first pint of this and its fantastic!!!! No Chill for lagers is the way to go, because you can really get the wort down to proper temps before pitching. Here's my slighty tweaked recipe:
8 lbs Weyermann Pils -> 1.045 OG
1oz Vanguard 5.5% @ 60 min
.5oz Saaz 3.5% @ 30
.5oz Saaz 3.5% @ 5
Transfer to No Chill vessel at flameout
Saflager S-189 - 32qt starter up from a massive slurry
Pitched at 52F, krausen in 8 hours, ferm temps
Primary (52-54F) for 10 days,
Diacytl rest (65F) for 5 days
Secondary (35F) for 14 days, then kegged yesterday.
I can't believe how clean this beer is! Its a real LAGER!!
It definitely doesn't have the malty complexity of some of the German lagers I love, but this is a fantastic beer. No butter, no corn, no off flavors at all from the pint I just chugged. Smelled wonderful, sort of like sweet hay. I guess that's the pilsner malt coming through.