Hi guys new to the forum so thanks for having me. Have a pale ale on at the moment using morgans pacific pale ale and a tin of pale malt extract, going well but I'm already planning a lager and want to play around with it a bit. So I've come up with... Blue mountain lager. 1kg body blend and 200g dextrose. 250g light crystal malt steeped for 20 mins with 20g por in 2Lwater with 1L sparge. 15g morgans premium lager yeast. 20g ella and 20g cascade dry hopped 4 days. Spring water. Pitch yeast at 18c and slowly chill to 10c for 4 days. Remove hop bag and keep at 10c until sg below 1010 and steady for 2 days. Bring up to 18c for 3 day diacetyl rest. Transfer to 2nd fv. Add finings and cc for 2 days at 2c. Then bottle and condition for four weeks. Any suggestions or improvements?