Malts & Extracts:
2.0 lbs. Vienna Malt
1.0 lbs Caramunich
3.3 lbs Pilsen Light Liquid Malt Extract (LME)
3.3 lbs Munich Liquid Malt Extract (LME)

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:
     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 about 1 cup of the liquid malt extract (LME), stirring to dissolve. Return to a boil, then 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 thoroughly mix in the remaining 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 than 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: 1.058
FG: 1.014
ABV: 5.8%
IBUs: 25
SRM: 11