Recipe Type: All Grain
Yeast: White Labs German Lager
Yeast Starter: yeast cake
Batch Size (Gallons): 10
Original Gravity: 1.061
Final Gravity: 1.018
IBU: 40
Boiling Time (Minutes): 60
Color: 18
Primary Fermentation (# of Days & Temp): 2 weeks
Secondary Fermentation (# of Days & Temp): 4 weeks

This recipe is slightly under style guidelines for color and gravity and high for IBU's, but I was just throwing stuff together anyway and am happy that I even came close.

15 lbs. German pilsner 1.6 L 38 p/p/g
10 lbs. German Munich I 8 L 37 p/p/g
1 lbs. German Caramunich III 60 L 33 p/p/g

2 oz. Spalt 6.75% at 60 mins
2 oz. Spalt 6.75% at 30 mins
1 oz. Saaz 3.75% at 15 mins

2 tabs of whirlfloc at 15 mins

Mashed at 120 degrees for 15 mins.
Mashed at 150 degrees for 45 mins.
Sparged at 170 degrees.

Cooled to 60 degrees and pitched onto previous yeast cake.

Fermented at 50 degrees for 2 weeks.
Lagered at 35 degrees for 4 weeks.