one of my favorite styles and an annual brew, haven't changed it in 3 years now so I guess i like it as is (so do the judges

)

Will check if you care when i get home, but off the top of my head its:

4% caramunich I

18% Munich I

18% Munich II

35% Vienna

25% Pils

833 yeast

18-20 ibus FWH Mittlefruh (calculated as 90 min addition + 10% - not that "treat it as a 20 min addition mumbo-jumbo).

.5 oz (per 5 gal) Mittlefruh or Tettnang at 10 min

As jeff mentioned, step mash helps - i started doing a hockhurz step and like it - basically strike in to hit 146-148 rest for 5 then I begin ramping up to 156-158 which takes 15 min, then rest at 156-158 for 40 min before ramping up to mashout.

I enjoy it this way, but many, many ways to approach it.