Here is my basic All Grain recipe for 5 gallons (5.6 gal into fermentor), using single decoction mash.
SG: 1.047
FG: 1.010
IBU: 30
ABV: 4.9
BH efficiency: 80%
DI or distilled water treated with 1 tsp Calcium Chloride anhydrous, and 1/4 tsp gypsum.
8.5 lbs Weyermann Pils malt
.125 lb Weyermann Acidulated malt
(If not decocting, add .25 lb Melanoidin malt and reduce Pils to 8.25 lb)
1.0 oz. 5.0% Smaragd FWH 990 min.
0.5 oz. 5.0% Smaragd Boil 15 min.
1.0 oz. 5.0% Smaragd WP 15 min.
.5 tsp Irish Moss or a Whirlfloc
.75 tsp Fermaid K or other Yeast Nutrient
Mash
Add 13 qt. 161F water for rest at 151F for 50 min.
Decoct 3 qt. thick mash and boil; add to mash for 162F Rest for 20 min.
168F for 10 min Mash Out
Fermentation
Yeast choices: WY2278, WY2124, or WLP830 (My choice for slightly higher atten. and lower temp range) You will need about 370 Billion cells, so thats about 3 packs or 3 liter starter.
Aerate well. Pitch yeast at 42F, then let temp slowly rise about 1 degree F per day, to 48F. Almost no diacetyl forms at these low temps. Hold at 48F until primary fermentation is complete, then keg or bottle. After bottle or keg conditioning, cold condition at 35F (or lower) for 4-6 weeks before drinking. Can't do 42F? Pitch as low as you can, and try to ferment at or below 50F.
I hope you'll like it.