This is a pretty rock solid beer. Lot of depth of malt character, rye bread crust, lots of malt sweetness, but has a real dryness and drinkability.
On our last two German beers though, we have struggled with head stability. Both were single-infusion mashes (152) which used Avangard pils malt. Next time I would definitely use a 154 mash temp and perhaps even some carahell to build proteins/body.
Not sure how to size images on this forum.