I just put a festbier-style lager into the fermenter; I say "festbier-style" because I'm only loosely adhering to the style. Basically, I want a nice and drinkable and malty fall lager. Grist is 42% pilsen malt, 37% Munich malt, and 21% Vienna malt, with a single decoction (15 minute boil) at mash-out. The hops are American Tettnang (from YCH Hops). Wow, I love the aroma on those...it's got a slightly sweet, spicy aroma that is pretty unique--I'll definitely be using these in other recipes.