Started with clone of Rogue Dead Guy ale for Spring and swapped half the crystal40 for aromatic malt (now melanoidin) to push it toward the standard colour and up the malt character a touch. Looking at sterling for this recipe someday or perhaps saphir.
Helles Bock - GABF winner from Barley Engineers
https://beerandbrewing.com/make-your-best-maibock/ You definitely don’t want a heavy beer, so make sure that your mash (if you’re going all-grain, but this is a great beer to convert to extract!) stays at 152?F (67?C) or lower. Unless I’m trying to build body (or making a sour), I mash everything at 152?F (67?C), so there’s no change for me, but if you’re a believer in the “lower-temperature/higher-attenuation” idea, then you might dip a couple of degrees lower. You want a lot of nice, simple ...