Info they give:
Original Gravity: 13.6° Plato
Alcohol by Vol/Wt: 5.3%ABV - 4.1%ABW
Malt Varieties: Two-row Harrington and Metcalfe pale malts, Munich-10, Moravian, and Caramel 60
Hop Varieties: Tettnang Tettnanger and Hallertau Mittelfrueh Noble hops
Yeast Strain: Samuel Adams lager yeast
16 lbs Pale
2.5 lbs Munich
1.5 lb C60
Mash ~152 for 60 minutes
Bitter to 20 IBUs with an addition of Tett/Hallertau at 60 min (the amount will depend on the AA%), then add another .5 oz of Hallertau with 15-20 min left in the boil.
OG 1.055. German lager strain of your choice (~6L starter). Ferment per the yeast's profile (~50 F), FG 1.014-1.015. Lager 4-6 weeks close to freezing.
Not saying it will get you there exactly, but it will be in the same general ballpark.