Got my recipe wrong 13.25 lbs dark LME, 3.35 lbs pilsner LME, and 2 pounds Caramunich, 1.5 oz Hallertauer at 60, then .5 oz Hallertauer at 30, then I pitched a big ass slurry of 34/70 from a pilsner and fermented for two months at 50F, then racked to cornie, chilled to 34 with CO2 applied for the last 5 months. Bottled from keg last night. It is highly drinkable and not at all hot, but the biggest lager I think I have ever had.
Snifter and a fire is good advice on this one... I just might have to get a Samiclaus to compare! And I may not gift a lot of this away this year!
Here's to a happy holiday season!