This was a finalist at the NHC for 2013 (Munich Helles style). Scored 39.
Boil Time: 90 minutes
Finished Volume: 6 gal
9 lbs German Pilsner (2-Row)
1 lb Munich Malt 10L
.25 lbs Acid Malt
60 min: 1 oz Hallertauer Mittelfrueh
15 min: 1 oz Hallertauer Hersbrucker
Mash - No adjustment from ATL water
Sparge - 1/4 tsp of 10% phosphoric acid
Protein Rest @ 130 for 15 minutes
Saccharification Rest @ 151 for 90 min.
Mash Out @ 168
Primary: 50 degrees for 2.5 weeks
Lager: 32 degrees for at least 4 weeks
Note: No gradual cooling required since primary is so long.
Note: You gotta have a lot of yeast for this one, I did a step starter with 1 vial.