Awesome Atavism, all-grain Rauchbier recipe

(5 gallons/19 L)
OG = 1.060 FG = 1.015 IBU = 20 SRM = 13 ABV = 5.8%

Ingredients

9.75 lbs. (4.4 kg) Weyermann rauchmalz
2.0 lbs. (0.91 kg) Weyermann Munich Type II malt (8.5 °L)
0.5 lbs. (0.23 kg) Caramunich® III malt (55 °L) 2 oz. (57 g) Carafa® I malt (350 °L)
5.5 AAU Hallertau Hersbrücker hops (60 min) (2.2 oz./62 g of 2.5% alpha acids)
1 tsp. Irish moss (15 mins) Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Oktoberfest/Märzen) yeast (4 qts./~4 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step

In your kettle, heat 3.9 gallons (15 L) of strike water to 142 °F (61 °C) and mash in at 131 °F (55 °C). Pull a 1.5-gallon (5.8-L) decoction and boil it for 30 minutes. (Option: Add a pinch of calcium to the decoction boil.) Return decoction to main mash and heat mash to 158 °F (70 °C).

Rest for 30 minutes. Transfer to lauter tun and add boiling water to raise temperature to 168 °F (76 °C). Recirculate for 20 minutes and collect about 6.5 gallons (25 L) of wort.

Boil for 90 minutes, adding hops and Irish moss at times specified in ingredient list.

Ferment at 54 °F (12 °C).