I was thinking something like half Pilsen and half Vienna malt for the base. Then half a pound of caramunich (I think I have 1 and 3 in stock). Then enough midnight wheat to make it really dark but probably not quite opaque.
I'll bitter with something like Mt hood or hallertau and then finish with hallertau. If use Magnum for bittering if I had it but I don't.
I'll try to keep salt additions to a minimum to keep it soft.
Edited by pickle_rick, 23 October 2018 - 07:56 AM.