We know they like to use Weyermann malt in the brewery (from multiple photos). My guess is that they use Carafoam, which is a chit based malt (it has a higher protein content). I'm not sure if they've stated that they do or do not use crystal malts... but in my brewery I don't consider carafoam to be a crystal - it subs out for 2-row and I see no reduction in fermentability or any additional sweetness but I digress!
I would hazard a guess on the grain bill being quite simple - 2-Row, Weyerman vienna (enough to get your to target SRM), and some Carafoam (~10% or more)
I would hazard a guess on the grain bill being quite simple - 2-Row, Weyerman vienna (enough to get your to target SRM), and some Carafoam (~10% or more)