Considering the sugar content of 150g/L, you could increase the total volume by 1.5 to make it ferment out relatively dry with a potential abv of 15.5%, though i still dont know to what abv this yeast ferments to as the wine is too sugary to use a vinometer on

Had a taste just now, quite nice beer, recipe is as follows:
For 10L of beer
2.5kg pilsner malt
6g hallertauer mittelfrüh 3.7%
12g hallertauer tradition 4.3%
saflager w34/70
2g irish moss (for clarifying the beer, not strictly necessary)

mash in 7L at 40°C
Stir & heat to 55°C, rest for 20min (Protein rest)
Stir & heat to 64°C, rest for 30min (Maltose rest)
Stir & heat to 72°C, rest for 30min (Final saccharification)
Stir & heat to 78°C, rest for 10min (Lautering rest)
Drain off the wort, add about 10L sparge water
Start the boil
at 90 minutes left, add 12g hallertauer tradition
at 30 minutes left, add 6g hallertauer mittelfrüh
at 15 minutes left, add 2g irish moss

Cool the wort and add the yeast, original gravity should be a bit above 1050, i had 1065

If you dont have a cooling spiral, you can just do the second hop addition around 15-20 minutes later

bottled this beer today, will probably report on it in a week

The beer brewing autists would probably yell at me about muh 90 minute boil being le unnecessary and how i should have let it ferment at lower temperatures and bottle condition longer or whatever but im a simple man making simple beer and it tastes good, which is all that matters :)

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