Step 1: Sanitize all equipment, including fermenter, airlock, siphon, tubing, spoon, and thermometer, using a no-rinse sanitizer for at least 5 minutes.

Step 2: Pour 5.5 gallons of filtered water into the brewing pot and heat to 140°F, stirring in 1 teaspoon of gypsum if using soft water.

Step 3: Crush 6.5 pounds of 2-row pale malt and 0.5 pounds of Carapils malt, then slowly add to water while stirring, aiming for a mash temperature of 152°F.

Step 4: Maintain mash at 152°F for 60 minutes, adjusting heat as needed and keeping the grains submerged.

Step 5: Raise mash temperature to 170°F over 10 minutes, then sparge grains with 170°F water and collect about 5.5 gallons of wort.

Step 6: Bring wort to a rolling boil, add 1 ounce of German Pilsner hops in a bag, and boil for 60 minutes.

Step 7: With 15 minutes remaining in the boil, add 0.75 ounce of Hallertau hops and 1 teaspoon of Irish moss, then boil for the final 15 minutes.

Step 8: At 1 minute before the end of the boil, turn off heat and add 0.5 ounce of Tettnang hops for aroma.

Step 9: Cool wort rapidly to 65°F using a wort chiller or an ice bath over 20–30 minutes, stirring gently to promote even cooling.

Step 10: Siphon cooled wort into the sanitized fermenter, top up to 5 gallons if needed, and take a gravity reading (1.048–1.052).

Step 11: Pitch one vial of lager yeast into the fermenter, seal with an airlock, and ferment at 50–65°F for 14–21 days until gravity stabilizes at 1.010–1.012.

Step 12: Boil 0.75 cup of priming sugar in 2 cups of water for 5 minutes, cool, then gently mix into the beer, bottle into 48 bottles, cap, and condition at room temperature for 2 weeks.