I have had a few commercial examples and a few micro/homebrew examples and want to get my feet wet in the style. Here is my improvised go on it (I borrowed this recipe and tweaked it a little to fit the rye malt in).
This is for a 5.5 gallon batch
10# German Smoked Malt
12 oz German Rye Malt
5 oz Melanoidin
4 oz Black Patent
1.5 oz pellet Tettnanger (60 mins)
0.5 oz pellet Tettnanger (flameout)
Wyeast Munich Lager
Ferment at 50* for 2/3rd of my fermentation and perform a DA rest than lager at 36* for four weeks.
Thanks all for the input. I did scale back the smoked malt quite a bit and went with chocolate rye.
I am just bummed I have to wait for what seems like an eternity to consume. I brewed this last Saturday and pitched a healthy starter of White Labs Oktoberfest (side note that stuff takes agest to get going) and I am fermenting away at 55*f. My hopes are to get 2/3’s of the way there in another week or so and do my DA rest. From there it is the long and slow journey of lagering.