Help with Singha Clone

[SnakeDoctor]

Hello all,

Yes I know, it's an S.E.A lager but i've been trying to replicate it.

From the website:

German Style Lager
Hallertau, Perle, and Saaz hops imported from Germany and Czechoslovakia [ I've got Perle for bittering with Saaz and Hallertau for taste ]
Imported yeast from Germany [Wyeast 2206?]
Brewed with 100% malted barley from Australia, Ireland, and France with no adjuncts, and with 100% artesian water.

Australian base malt would make sense given distance / trade relationships

Any idea on the specialty malts?

Rice hulls / Maize appear to be out given the 100% malt claim.

 

[Weizguy]

Is it the mild caramel flavour that you're hoping to replicate with the specialty malts?

I believe that caramel is actually butterscotch and diacetyl-related.

Edit: So I'd use 5-10% carapils/carafoam and experiment form there.