Pale lager with honey malt flavor ?

[joenearboston]

I brewed the following Munich Helle Pale Lager recipe. It came out great, like Spaten Lager, but I'd like to give it a subtle sweet honey flavor that I find in beers like Sam Smith Pale Lager. I'm looking for ideas on a malt bill. I'm assuming lager yeast can't impart such a flavor given the low temperatures of lagering.

Bill:
4.5 German Pilsner
.25 lbs Carapils

Water:
5 gallons RO + phosphoric acid + 1/4 tsp CaCl + 1/4 tsp Gypsum

Mash:
Multi-step at 125, 149, 158, 170

Boil:
2 hours
.5 oz Hallertau 60 min to flame out
whirlfloc, .5 oz Hersbrucker 15 min to flame out

Ferment:
WLP 830 German Lager Yeast + 2 L starter
48F 5 days
55F 5 days
65F 7 days
Crash

 

[giraffe]

You could add a 1/2 lb of munich or use carahell (or other 10-20L) instead of carapils. Honey malt is just a domestic form of maledonin/aromatic, with I think a fairly flat flavor in comparison. You could also mash at 152-160. I havent had the sam smiths lager, but they may be using a british lager malt, or more generic two row.