Malts:
8.25 lbs. BestMalz German Pilsner Malt
3.25 lbs. BestMalz Munich Dark Malt
1.00 oz.  Carafa II Malt

Hops:
.75 oz. Northern Brewer hops (boil 60 minutes)
1.0 oz. Perle hops (boil 15 minutes)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)

Yeast:
Imperial L13 Global Yeast (46°F - 56°F), Dry Yeast Alternative - Omega Dry Lutra Kveik (68°F - 95°F)

Step by Step:
     Mash this beer at 154° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to begin your 60 minutes boil. When wort comes to a boil add .75 oz. Northern Brewer hops and boil for 60 minutes. With 15 minutes remaining in the boil add 1.0 oz. Perle hops and 1 Carrageenan Tablet. Cool your wort down to desired temperature, transfer to a sanitized fermenter, and pitch yeast. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.
 

OG: 1.050
FG: 1.010
ABV: 5.2%
IBUs: 28
SRM: 10