New poster and homebrewer here, with 5 all grain batches under my belt since November. What a great site! I made a Cream of 3 Crops batch recently, pretty much following Biermuncher's recipe except using Saaz and American Ale yeast. Fermented at 68 degrees, efficiency and attenuation within the recipe limits. It has been priming in bottle for the past week, so I sampled one and was really surprised at how American lager like it tasted to me (too much so for my taste). What gives it this flavor profile? Is it the corn and rice, the use of only 2 row malt, the low IBU? I'm trying to associate flavors with ingredients so my future recipe experiments have a better chance of turning out as I hope. Thanks for any insight.