Something mildish for Ottoberfest, but British. I'm thinking 16 pounds of Maris Otter, 2 pounds crystal 60, Willamtette at 60, 20 and flameout brewed with Nottingham yeast to finish fast.
I'll also be kegging my altbier which tasted amazing last night, racking a cider to a clean keg and adding sugar(any ideas about how much?)
On my way home from the office it hit me-German mild. 15 pounds of Munich, 1.5 pounds Carapils, Perle for bittering and Tettnanger or Hallertau for 20 minutes and flameout. With the Nottingham yeast it should finish fast