Killing It NAB

(5 gallons/19 L, all-grain)
OG = 1.013 FG = 1.010
IBU = 16 SRM = 2 ABV = 0.04%

Ingredients
2.1 lbs. (1 kg) Pilsner malt
0.5 lb. (0.23 kg) Vienna malt
0.25 lb. (113 g) crystal malt (20 °L)
½ tsp. yeast nutrients (10 min.)
2.1 AAU Perle hops (60 min.) (0.35 oz./10 g at 6% alpha acids)
1.5 oz. (43 g) Saphir hops (0 min.)
SafAle US-05 or LalBrew BRY-97 (West Coast Ale)

Step by Step
You are looking for 85% of the total volume to be water, so roughly 15.8 qts. (15 L). Heat brewing water to 185 °F (85 °C) then add grains slowly. Treat brewing water with acid to adjust pH to 5.2–5.4. Hold for 10 minutes, then begin a 5 minute vorlauf. Sparging is optional. Add water to the kettle to reach boiling volume. Readjust the pH to make sure wort is under 5.6. Boil for 60 minutes with a 20 minute post-boil whirlpool.

Ferment as you normally would, at below 64 °F (18 °C). The goal is to reach a final gravity of ~1.009–1.010. If you want to dry hop, be sure to cold crash prior and dry hopping cold. Be sure that the final pH is under 4 to guard against spoilage organisms. You may consider adding gum arabic or maltodextrin as a body enhancer if needed.