I just tasted a one ounce sample of my 3 week old, still fermenting, Fest Bier.
Made with 14 lbs Pils, 4 lbs Vienna, 4 lbs Munich. This is far better than my previous efforts, with a 1/3 split for each of these.
Much cleaner, a little less malty, and the hops really shine! Might even enter this in the upcoming Blue Bonnet Festival.
Hat-Tip to The Village Taphouse for the heads up on this recipe variation.