Malts & Extracts:
1.5 lbs. Vienna Malt
1.0 lbs. Munich 10°L Malt
.75 lbs. Acidulated Malt
.25 lbs. Melanoidin Malt
3.3 lbs. Pilsne Light Liquid Malt Extract (LME)
2.0 lbs Pilsen Light Dried Malt Extrat (DME)

Hops:
.40 oz. Magnum hops (boil 60 minutes)
.75 oz. Hallertauer Mittelfrueh hops (boil 30 minutes)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
.75 oz. Hallertauer Mittelfrueh hops (boil 15 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:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb. of the dried malt extract (DME), stirring to dissolve. Return to a boil, then add .50 oz. of Magnum hops and boil for 60 minutes. With 30 minutes remaining in the boil add .75 oz. Mittelfrueh hops. With 15 minutes remaining add 1 Carrageenan Tablet and .75 oz. Mittelfrueh hops, and the remaining 1 lb. of DME.

     At the end of the boil turn off the heat, and throughly mix in the liquid malt extract (LME). Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your wort is less that 70°, and begin fermenting. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.
 

OG: 1.055
FG: 1.012
ABV: 5.7%
IBUs: 25
SRM: 6