Brewing a Mexican Lager

If your'e looking for a light, refreshing beer that's perfect for a hot day, this is it! With some 6-row and rice helping lighten the body, this beer really turned out how I hoped.
The recipe:
30% American 6-row malt
46.6% Weyermann Pilsner malt
18.6% Rice Flakes
4.7% Rice Syrup Solids (added to boil kettle)

Step Mash:
Protein rest at 50C/122F for 30 minutes
Beta rest at 64.4C/148F for 45 minutes
Alpha rest at 67.7C/154F for 45 minutes
Mash out at 75C/168F
90 minute boil
90g Saaz hops (3.9% AA) at 60 minutes
45g Saaz hops at flameout

Oxygenate wort well. Ferment at 53F, ramping to 65F by end of fermentation, ensuring max attenuation.