Found this for my favorite German beer, a Mahr's Brau Ungespundet hefetrub. "Hefe" means yeast. "Trub" has the same root as trouble, turbulent or turbid, and refers to the yeasty cloudiness.
"It has an original gravity of 12.5 Plato (1050), is made from pale and Munich malts (beer color 20EBC); with a single mash at low temperatures; hopped with Northern Brewer and Hallertau Tradition (36 units of bitterness), bottom-fermented with a local yeast; and lagered for eight weeks at 0-1C. It has has an alcohol content of around 4.1 percent by weight, 5.2 by volume."
Here's my attempt at a conversion to extract:
4.5 LBS Alexander's Pale LME
3 LBS Briess Munich LME
1.2 LBS Briess Bavarian Wheat DME
.75 oz. Northern Brewer @ start of boil
1 oz. of Hallertau at 30 minutes
1 oz. of Hallertau at 5 minutes remaining
Wyeast Bavarian Lager Activator