my recipes were a bit unorthodox due to what i had available. The dunkel had 6# canadian pilsner, 5# canadian dark munich, 4oz c75, 4oz chocolate malt and perle hops. We did this last year using bohemian lager and it turned out awesome. The baltic porter was essentially a huge brown porter done saaz hops and lager yeast - 23# esb malt, 2#brown malt, 1# C120, 5oz chocolate, 4oz roast barley. I just bought some carafa sp II and a sack of weyermann pilsner so the next ones will be more to style.
I'm more concerned about the yeast than the recipe. The only other lager yeast I have experience with is 2124 Bohemian which was a completely different yeast - very sulphury when fermenting and before lagering. the Bavarian smelled like bread when fermenting and has a fruity red wine taste. Does anybody use this yeast? I'm planning on brewing using 100% weyermann pilsner during the holiday and trying to decide to repitch the bavarian or buy a pack of 2124 Bohemian.