Lagering Up For Winter

So now that the weather is cooler it's time to break into the lagers.  The cooler temps needed to ferment make this a great one to make in the fall/winter/early spring around here.  This is actually my first attempt at a lager, so I'm excited to see how this turns out.  I fashioned a recipe loosely based on a Kona Longboard Lager and gave it a go.  I plan on racking this to secondary in a week or two and then putting it on the back porch for a month or two (so long as it doesn't get below about 30 at night).

Recipe:

Grains:
7.5# GW 2-Row
2.2# Briess Red Wheat

Hops:
1oz Mt Hood for 60m
1oz Hallertau for 30m
1oz Hallertau for 1m

Yeast:
Wyeast California Lager from Old Dirty Randy.

Notes:
Nice and smooth brew day.  Getting my groove on here at the new house and it's nice to brew on the porch.  Free from rain and easy to watch football while I brew.  OG was 1.052.  FG should be about 1.015ish to make this about 5%.  Hopefully this will be ready for Christmas (although this isn't the holiday ale I'm planning on doing).
Update 11/20/11:  Racked to secondary and put it on the back porch.  I'll deal with it again in 6-8 weeks.  OG 1.014.  ABV is around 5%, right on target.  Flavor is good, although I know that the lagering process will add and age the flavor.
Update 12/16/11: Tasted.  Clear, crisp, and tasty.  I'll keg this once a keg opens up, probably in a couple weeks.
Update 1/7/12: Kegged plus 8 12oz bottles.  I can't wait to try this!
Update 1/27/12: This is ok.  Nothing great, however it is fantastic when mixed with an oatmeal stout (Othello at the Horse Brass anyone?).