OG = 1.047  FG = 1.014 IBU = 21  SRM = 3  ABV = 4.4%

Ingredients:

1 lb. (0.45 kg) dextrine malt
5 lbs. (2.27 kg) extra-light dried malt extract
4 AAU Hallertau pellets (50 min.) (1 oz./28 g at 4% alpha acids)
4 AAU Saaz pellets (15 min.) (1 oz./28 g at 4% alpha acids)
2 oz. (57 g) shredded orange peel (preferably organic)
1/8 tsp. each: ground nutmeg, clove, and allspice
Sachet of a neutral, clean lager yeast (like a Saflager 34/70)
3/4 cup corn sugar

Step-by-Step:

Crack and steep the grain in two gallons (7.6 L) of water, remove at 170-176 °F (77-80 °C). Add malt extract and Hallertau pellets, boil 30 minutes. Add Saaz pellets, boil 10 minutes.

Add orange peel and spices, boil five minutes and turn off heat. Pour through strainer into your fermenter, topping off to 5.25 gallons (20 L) and proceed with normal fermentation, lagering, and bottling. Age three to four weeks.

The orange and spice flavors will be stronger at first but will fade into the background after a month of lagering.