Recipe Type: Partial Mash
Yeast: Wyeast 1338 Smackpack
Yeast Starter: If you want
Batch Size (Gallons): 5.25
Original Gravity: 1.057
Final Gravity: 1.016
IBU: 30
Boiling Time (Minutes): 60
Color: 13 SRM
Primary Fermentation (# of Days & Temp): 10 days 68F
Secondary Fermentation (# of Days & Temp): 14 days 68F

Grain for Partial Mash:
1 lb Two-Row 2L
1 lb German Vienna 3L
3 lb German Munich 8L
1 lb German CaraMunich 55L

Mash at: 153F
Sparge with: 168F

Extract to add with 20 mins remaining in boil:
3 lb Extra Light DME
1lb Amber DME

Hops:
1oz Hallertau 4.6% AA 60 min: 13.2 IBU
1oz Tettnanger 4.7AA 60 min: 13.5 IBU
0.5 oz Hallertau 4.6% AA 25 min: 3.8 IBU
0.5oz Halleratau 4.6% AA Flamout: 0.0 IBU

Irish Moss: 1 tsp 15 min

Prime with 3/4 cup corn sugar and bottle.

Boil Volume for me was about 3.7 gallons, reduce hopping schedule if doing a full boil. Also this is on the very high end of bittering according to style guidelines, so if you're concerned about that, turn it down a little bit.

I used an ale yeast because I don't have lagering capabilities. The beer turned out very well. I will be making this again two times in the next couple of months.