Wow, lots of replies...
To start, I did read that TBN thread, and about 11-teen others on the subject.
I also found a thread (I'll find again if I can today andpost here) detailing an email from the brew guy at NB stating (verbatim) "I can't just give you the recipe, but I can give you the ingredients;
Hops and Spices: Magnum
Malts: Pale, Carapils, Black, Munich, Chocolate "
So that's where I started, then I found several recipes that had various amounts of these and others, and went from there.
Many mentioned Grains of Paradise, and I have that coming but forgot to add it to the Beersmith recipe. I got 2 grams..
I don't see the need to add a crystal, or a black or change a whole bunch of other things like the yeast.. Pacman maybe what it needs, but I don't know that yet.
I know the head brewer says they use lager yeast at higher temps. To me, that's not the same thing as using ale yeast at lower temps...
I've got a WPL830 (I think, the german lager variety) coming for it.
I'll drop back the chocolate as I was think it was a bit much as well. But then it's test batch #1. Plus I'll get the benefit of learning to wash the yeast for the next 8 test batches..
One important question, relating to the "higher temps"... What should I consider higher temps for the lager yeast?
I can get down to 62-66 in the basemant, or keep it upstairs and get 65-75 depending, or put it in the garage and get 52-58....
Many other attempts I read had guys shooting for the 60's, but not many of them ever came back with an update..
I'm leaning toward the 62-66 range myself...