+1
Just done this for the 3rd time, bottled it yesterday and it was stunning even then (which I was VERY surprised about). The secret seems to be the low temp ferment, mine was at 12C for 3 week with a 2-day diacetyl rest at 18C right at the end. I also hopped mine with Saaz and Hallertau: 30g steeped at 80C for 30mins prior to making it up, and 30g dry hop.
Yep,it's amazing what the low ferment temp and a lager yeast does,I dry hopped mine with 100g of Falconers Flight hops,a tad much I must be honest but it rivals a Brewdog beer IMO ,takes a while this one though,the only drawback.