How to Brew a FANTASTIC HELLES EXPORTBIER at ROOM TEMP with NOVALAGER!

I tried out Lallemand Novalager yeast for the first time and decided to make a Helles with it, something easily drinkable and satisfying any time of year. Little did I know that Novalager would be a bit more attenuative than I anticipated and I ended up with a 6% Helles exportbier instead!
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Recipe for 5 gallons (19L) , your efficiency may vary:

"SuperNova"

6.1% ABV 22 IBU

8.5 lb Weyermann Barke Pilsner (85%)
1 lb Weyermann Munich I (10%)
0.25 lb Weyermann Melanoidin Malt (2.5%)
0.25 lb Weyermann Acidulated Malt (2.5%)

Mash:
Two step mash:
148 F (64 C) for 30 min
158 F (70 C) for 45 min

Water (ppm): Ca: 67, Mg 6, Na 26, Cl 103, SO4 99, HCO3 0
Add to 8 gal (30 L) spring water: 4g Gypsum, 2g Epsom, 2g NaCl, 4g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min - Add 0.33 oz (9g) Magnum (13% AA)
10 min - Add 1 oz (28g) Hallertau Mittelfrueh (3.4% AA)

OG: 1.053

Yeast: Lallemand Novalager

Ferment at 65 F (18 C) for 3-5 days.

FG: 1.007
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0:00 Intro and welcome
1:53 Recipe
5:12 Brew day
7:38 Fermentation plan
10:51 Fermentation follow-up
12:11 Pour and tasting notes
17:44 Potential Improvements
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