Pete's Gold Coast Lager

This is going to be a blast from the past, but does anybody have a recipe for Pete's Gold Coast Lager? This was one of the first beers I tried from Pete's back in 1992, before he sold out and things went down hill. It's been a long time, but I remember it being a very tasty brew.

Ok, so I did a little research and found one post from 1992 on hbd that gave some specifics on Pete's GCL. Based on this, I came up with the following recipe. I'm guessing this is in the Premium American Lager category, but I remember it being somewhat fuller bodied and stronger. Here are the notes:

Pete's Gold Coast Lager: Pale malt, Cara-pils malt. Cascade hops. 3.5%
alcohol.
"Pleasant balance of malt sweetness with robust hops flavor."

So I came up with the following recipe. Suggestions, thoughts, input aprreciated.
Pete's Gold Coast Lager Clone


A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.25
Anticipated OG: 1.048 Plato: 11.96
Anticipated SRM: 3.2
Anticipated IBU: 19.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.041 SG 10.23 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.9 8.50 lbs. Pale Malt(2-row) America 1.036 2
8.1 0.75 lbs. Caramel Pils Malt Belgium 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.40 oz. Brewer's Gold Pellet 9.00 16.1 60 min.
0.50 oz. Cascade Whole 7.40 3.0 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Whirfloc Fining 20 Min.(boil)


Yeast
-----

WYeast 2124 Bohemian Lager


Water Profile
-------------

Profile: Ideal Pale Lager
Profile known for: Pale Lager

Calcium(Ca): 1.0 ppm
Magnesium(Mg): 0.5 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 5.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 7.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 9.25
Water Qts: 11.56 - Before Additional Infusions
Water Gal: 2.89 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 3.63 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.