Brewing Method: All Grain
Yeast: Wyeast #2278 Czech Pils
Yeast Starter: 1 Qt. at high krauesen
Batch Size: 5.5 US Gal.
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol Content: 5.55V %
Total Grains: 10.8 lb
Color: 5
Extract Efficiency: 80 %
Hop IBU's: 29.4
Boiling Time: 60 min
Primary Fermentation: 9 days @ 51~F
Secondary Fermentation: 4 days @ 42~F
Additional Fermentation: 28 days @ 36~F

Grain Bill:

8.5 lb 2-row Schreier Malt
1.0 lb Munich Malt
0.5 lb Vienna Malt
0.5 lb Wheat Malt
.25 lb Cara-pils

Hop Bill:

.875 oz. Northern Brewer 7.3% @ 60 min
.50 oz. Hallertauer 4.8% @ 30 min
.50 oz. Tettnanger 4.2% @ 10 min
.25 oz. Tettnanger 4.2% @ 0 min
.50 oz. Hallertauer 4.8% @ 0 min
.25 oz. Cascade 4.6% @ 0 min
1.00 oz. Saaz 1.9% @ 0 min
.50 oz. Liberty (plug) 4.0% hop tea at first rack

Mash Schedule:

Mash Volume: 13.6 Qts filtered water + 1 tsp gypsum
Mashed 90 min @ 158 Deg F, 10 min mash-out @ 170 Deg F
Sparge Volume: 21 Qts filtered water + 1 tsp gypsum & 1 tbspn Lactic Acid @ 168 Deg F

Brewers Notes:

Although more minerals should be added for a fit-to-be-judged style (harder water), it is very drinkable as is. If temperatures forbid true lagering, I have had good success with this recipe using #1338 European Ale Yeast, fermenting in the low 60's.