It’s kind of a simple recipe, with the intent of having the honey flavor come through the malt and hop flavors. Hallertau is considered the most noble hop, adding a bit of earthy bitter but no floral or fruity aromas/flavors. If you wanted to take this concept a step further, you could replace the Vienna malt with an additional 2 lbs of Pilsner Malt and add more honey. The Vienna malt adds just a little bit of complexity to the malt profile of the beer, which is what I prefer.
The pilsner and Vienna malts were from Weyermann in Germany. Just search “Weyerman Pilsner” and “Weyermann Vienna” on Morebeer. The German grains cost more, but they are worth it for German lagers.
The Honey malt might be American, Briess is my go-to for American barley.
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