Odell Brewing Co.’s Double Pilsner clone

(5 gallons/19 L, all-grain)
OG = 1.076 FG = 1.017
IBU = 37 SRM = 4 ABV = 8.2%

Like a double IPA, this is a amped up version of a Pilsner from Odell Brewing.

Ingredients
14.5 lbs. (6.6 kg) German Pilsner malt
1 lb. (0.45 kg) Weyermann Carafoam® malt (2 °L)
4 oz. (113 g) Munich malt (10 °L)
10 AAU Saaz hops (60 min.) (2.9 oz./81 g at 3.5% alpha acids)
5.7 AAU Tettnang hops (1 min.) (1.5 oz./43 g at 3.8% alpha acids)
5.7 AAU Tettnang hops (0 min.) (1.5 oz./43 g at 3.8% alpha acids)
1 tsp Irish moss (15 min.)
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/ Märzen) yeast (4 qt./4 L starter)
¾ cup (150 g) dextrose (if priming)

Step by Step
Use water with a low mineral content. Mash crushed grains with 5 gallons (19 L) of mash water, heated to 162 °F (72 °C). Mash at 150–152 °F (66–67 °C) for 45 minutes. Recirculate wort until it is quite clear. Collect wort, sparging with 168 °F (76 °C) water to collect 6.5 gallons (25 L) of wort. (Your SG here should be 1.058. If it’s lower than this, add dried malt to reach 1.058 or collect more wort — up to 8 gallons/30 L — and boil longer). Boil wort for 90 minutes, adding the hops at times indicated. At the end of the boil, turn off heat, add the final hop addition and stir the wort to create a whirlpool. Allow the wort to settle for 10 minutes. Cool wort, transfer to fermenter and aerate well. Pitch yeast sediment from yeast starter. Ferment beer at 55 °F (13 °C). Hold fermentation temperature until beer is finished fermenting. Chill to 34 °F (1.1 °C) and hold for at least a month. Prime bottles with sugar or keg.

Extract with grains option:
Reduce the German Pilsner malt in the all-grain recipe to 0.75 lb. (0.34 kg) and add 2 lbs. (0.91 kg) Briess extra light dried malt extract and 6.6 lbs. (3 kg) Briess Pilsen liquid malt extract. Put crushed grains in a nylon steeping bag. In a large soup pot, heat 3 qts. (2.8 L) of water to 162 °F (72 °C) and submerge bag. Steep grains at 150–152 °F (66–67 °C) for 45 minutes. While grains are steeping, bring 2.5 gallons (9.5 L) of water to a boil in your brewpot. After steep, put colander over brewpot and place grain bag in it. Pour “grain tea” through grain bag (to filter out the “floaties”), then rinse grains with 1.5 quarts (1.4 L) of water at 170 °F (77 °C). Add dried malt extract and boil wort for 60 minutes, adding hops at times indicated. Add liquid malt extract at the end of the boil and let it steep for 15 minutes before cooling. Top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.