Adapted from initial Pilsner style recipe that went over well from non-hop head drinkers. Added Munich and a bit of two row to increase maltiness and ABV. Mashing at higher temp as well to increase body and sweetness from original recipe. Hop profile remains largely in tact, although removing minor late addition aroma (willamette). Tried using just the Nottingham for the full ferment the first brew session since no true Saison yeast was available on brew day.