Batch size: 10 gallons (38 liters)
Brewhouse efficiency: 76%
13 lb (5.9 kg) Bestmalz Munich
12 lb (5.4 kg) Bestmalz Smoked
4 lb (1.8 kg) Bestmalz Munich Dark
2 lb (907 g) Bestmalz Special X
1 lb (454 g) Weyermann Chocolate Wheat
1 lb (454 g) Weyermann Carafa Special III
1 lb (454 g) Bestmalz Chocolate
1 lb (454 g) Bestmalz Caramel Munich II
1 lb (454 g) Bestmalz Caramel Aromatic
2.9 oz (82 g) Polish Junga [11.5% AA] at 60 minutes
0.4 oz (11 g) Polish Junga [11.5% AA] at 5 minutes
Fermentis Saflager 34/70
Mix all 36 lb (16.3 kg) of grain then separate into two parts: the first part of 24 lb (10.9 kg) and the remaining of 12 lb (5.4 kg). For the first mash, conduct a multistep mash with steps at 127°F (53°C) for five minutes, 147°F (64°C) for 20 minutes, 154°F (68°C) for 20 minutes, 162°F (72°C) for 20 minutes, and mash out at 168°F (76°C). Collect first wort to get a pre-boil gravity of about 1.080, and set it aside, keeping the temperature at about 176°F (80°C) to avoid souring. Meanwhile continue to collect second runnings to get a wort of about 1.040. Remove the spent grains and add the remaining 12 lb (5.4 kg) to the tun. Use the 1.040 wort as liquor for your mash, repeating the step mash detailed above beginning at 147°F (64°C). Collect only the first runnings for a pre-boil gravity of about 1.080 and add to the first wort reserved earlier. Boil for 75 minutes, following the hops schedule. After the boil, chill the wort to 53°F (12°C), aerate, and pitch the yeast. Ferment at 53°F (12°C). When fermentation is done, chill to 35°F (2°C) and lager for at least eight weeks.
Simpler mash variation: If you can’t be bothered with the double mashing and multiple steps, try a single-infusion mash at 156°F (69°C) and see how it goes (though you may end up with less wort, lower gravity, and/or lower efficiency).