How about this:
Recipe: Zac's Euro-American Premium Lager
Recipe Specifications
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Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.050 SG
Estimated Color: 4.2 SRM
Estimated IBU: 22.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
8 lbs 12.1 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 85.4 %
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 9.8 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 2.4 %
4.0 oz Melanoiden Malt (20.0 SRM) Grain 4 2.4 %
0.32 oz Perle [8.00 %] - Boil 60.0 min Hop 5 9.3 IBUs
0.75 oz Tettnang [4.50 %] - Boil 20.0 min Hop 6 7.4 IBUs
0.52 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.75 oz Tettnang [4.50 %] - Boil 10.0 min Hop 8 4.4 IBUs
0.50 oz Tettnang [4.50 %] - Boil 5.0 min Hop 9 1.6 IBUs
1.0 pkg American Lager (Wyeast Labs #2035) [124. Yeast 10 -
This is a modified BeerSmith recipe, so I can't take credit for it. I'm about ready to bottle it, probably on Sunday, after 4 weeks lagering. The outside temperature is going to get too warm to continue lagering, and 4 weeks should be good.
My wife loves the samples she's had. She keeps saying "it's soooo light!"
Here's credit where due:
BeerSmith 2 Recipe Printout -
http://www.beersmith.com
Recipe: Zac's Euro-American Premium Lager
Brewer: BIABrewer.info
Asst Brewer: Designed by Neville Ash
Style: Premium American Lager
TYPE: All Grain
Taste: (45.0) Mash at 63 C or 145 F. If unable to ferment at 9 or 10 C consider using Wyeast California 2112 at 14 C or 57 F and rest at 18 C or 64 F. This is a fresh, easy-drinking lager with spicy flavour and aroma. The melanoidin gives maltiness to the nose. If bottling, keep some bottles aside and taste every 3 months. Some quite amazing changes can be experienced after lagering this beer at 2 C over long periods. Source: Neville Ash