The recipe was 86% 2-row pale malt and 13% Briess caramel 40L. I mashed this at 156F for 60 minutes. I used the Omega Hothead yeast. The OG was 1.053 and finished with a FG 0f 1.012. I really like the clean finish and enjoy the taste. Even my wife likes it (happy wife - happy life). I'm not into the "creamy" beers, but as I understand it the addition of dextrins from the non-fermentable can add body. Maybe something I can experiment with during the fall/winter months when the temperatures will let me use another yeast too.