Occidental Brewing Company: Dunkel Lager clone

(5 gallons/19 L, extract with grains)
OG = 1.054 FG = 1.014
IBU = 27   SRM = 9 ABV = 5.2%

Ingredients

12 lbs. (5.4 kg) Munich malt (6 °L)
6 AAU Perle pellet hops (60 min.) (0.75 oz./21 g at 8% alpha acids)
2 AAU Hallertauer pellet hops (30 min.) (0.5 oz./14 g at 4% alpha acids)
2 AAU Hallertauer pellet hops (5 min.) (0.5 oz./14 g at 4% alpha acids)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (15 min.)
White Labs WLP830 (German Lager) or Wyeast 2308 (Munich Lager) yeast
3/4 (150 g) dextrose (if bottling)

Step by Step

Mash the crushed grains with 4 gallons (15 L) of 170 °F (77 °C) water to stabilize at 152 °F (67 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6.5 gallons (25 L) of wort runoff to boil for 120 minutes. Add the hops, yeast nutrient, and Irish moss as per the schedule. Cool the wort to 75 °F (24 °C). Pitch the yeast and aerate heavily.

Allow the beer to cool to 65 °F (19 °C). When evidence of fermentation is apparent, drop the temperature to 52 °F (11 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Condition for two weeks at 42 °F (5 °C) and then bottle or keg.

Extract with grains option:
Reduce the Munich malt to 2.5 lbs. (1.13 kg) and add 3.3 lbs. (1.5 kg) Munich liquid malt extract and 2 lbs. (0.9 kg) amber dried malt extract. Steep the crushed grain in 3.4 quarts (3.3 L) of water at 152 °F (67 °C) for 30 minutes. Remove grains from the wort and rinse with 3 quarts (2.8 L) of hot water. Add water to make 3 gallons (11 L), add malt extracts and bring to a boil for 90 minutes. Add the hops, yeast nutrient, and Irish moss as per the schedule. Top off to 5 gallons after the boil and follow the remaining portion of the all-grain recipe.