Malts:
2.0 lbs. Vienna Malt
1.0 lbs. Caramunich
5.0 lbs. German Pilsen
5.0 lbs. Best Malz Munich

Hops:
1.25 oz Hallertauer Mittelfrueh hops (boil 60 minutes)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
0.75 oz Hallertauer Mittelfrueh hops (boil 10 minutes)

Yeast:
Imperial L17 Harvest Yeast, Dry Yeast Alternative - Saflager S-23, Lalbreew Diamond Lager
          (Ferment between 50-60°F or substitute for ale yeast)

Step by Step:
     Mash this beer at 150° for 45-60 minutes. Raise temperature to 165° (called mash-out temperature) then run off 6.5 gallons of wort to begin your 60 minute boil. When wort comes to a boil add 1.25 oz. of Mittelfrueh hops and boil for 60 minutes. With 15 minutes remaining add 1 Carrageenan tablet. With 10 minutes remaining add 0.75 oz. Mittelfrueh hops.

     At the end of the boil turn off the heat and cool your wort down to desired pitching temperature. Transfer to your fermenter, and pitch your yeast. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.
 

OG: 1.058
FG: 1.014
ABV: 5.8%
IBUs: 25
SRM: 11