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HB Kolsch-ish.

HB Amarillo Red Rye Ale. Essentially a grain box clear out brew with some pretty old grain. FG was pretty high and I wasn't expecting much from it, but it's not bad even after only two weeks conditioning. It'll be interesting to see what it's like in another couple of weeks.

I wouldn't bother chasing a traditional lager recipe or process if the target is to please mass-market lager drinkers. I'd just aim for a grain bill that avoids maris otter or high-grade pilsner malts. I'd go with whatever the cheapest "lager malt" is that you can find, use a touch of light...

In the "Straining and Sparging" section under "A Review of the Brewing Process" the book discusses straining and sparging whole hops with hot water. Is that strictly required? I'd say not, but I doubt it does any harm and I quess it's possible you might get a touch more hop character out of...