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The brown and amber malt should get you there, it looks like it's a lighter brown too. I think Simpsons brown malt is 450ebc or so. Naked oats are essentially crystal malts so I wouldn't add more crystal to it.

Why do you think it will be brown? 10% Caramunich will make it golden/amber but it still should be on the lighter side. I would also use it as is and call it a wheat beer...

Thanks for following up about the bitterness. Golden naked oats are different than toasted oats, I would be ok with using 30% of plain toasted oats. Anyway I am going to trust him and give it a try as is.

Yes I would think so, I have only had one before, but think a NZ pils is the same concept with NZ hops. That matches with the bjcp too. https://www.bjcp.org/beer-styles/x5-new-zealand-pilsner/

I was going to mention this and also use a yeast that drops out will help too.

All the cold IPA's I have had are basically west coast IPA with new world hops. So bitter and hoppy with a neutral yeast. It's just a WCIPA with Citra/mosaic basically. Now west coast pilsner is kind of like a Italian pilsner with fruity hops. It's not as in your face hoppy but more nuanced and...

I might give something similar to this a go tomorrow. I have a yeast cake of Harvest ready. I need to go look at what hops I have.

Can you ask about the golden naked oats too, most of the manufacturers only recommend 10% max it's 23% in that recipe. I wonder if he meant 0.14kg? It may be fine though and could be a partial sub for crystal malt I guess.

The mixed bitter is nice. Don't think I will use Styrian goldings again they are too spicy for me.

Funny I have been wanting to do one of these for a while too and had that recipe in mind. Here is the description. Light and bright with in-your-face tropical, citrus and dank aromas from the HBC 586, Mosaic & Strata dry-hop. Balanced bitterness leads to an incredibly drinkable and repeatable...

Yeah I'd agree with this and would skip the sugar. Is this the first time with the cooler mash tun? Did you partigyle?

This is one of the most stunning beers I have ever had, every offering from them has been fantastic. I need to figure out how to make one of these too. West Coast Pilsner.

That is a surprisingly large amount of golden naked oats. But that's great he shared I have all of those ingredients in stock I may give this a go next week.

I just read up to 250 should be ok and not taste salty, that is a bit surprising to me as I thought my water at 25 was high. Although it seems that 100ppm changes the beer. Well now another salt to tinker with. I wonder if adding to the mash would give a different end result than sprinkling...

Sounds like it may have some light or medium caramel malt in there. Nottingham or some other neutral yeast then maybe even us05. It does say goldings for hops so that is easy.

Untappd seems like an utterly useless website... Pint pics with zero useful information.

That's not too dark at all, sounds like a great beer. Was it fruity at all from the yeast or was it clean?

Amber and brown malt give me a lot of burnt toast flavour. 8% of each might be a bit too much. I would probably go closer to 200g for each including the toasted oats. Although I am not sure that will get you the colour you want. How dark was it? It would be cool to see if they email you back...

Plus O2... I am kidding, I think we may blame oxygen for more than it should get credit for. I have noticed some versions of pale ale malt end up being darker than others.

Did you use it in the braumeister? I would imagine you need to stir regularly to keep the heat distributed?