(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.008 IBU = 30 SRM = 3 ABV = 5.2%
Saint Arnold Summer Pils is a Munich-style Helles with a delicate, sweet malt taste complemented by an abundant hop aroma and flavor.

Ingredients

9.5 lbs. (4.3 kg) German Pilsner malt
3 oz. (85 g) German Munich malt
7 AAU Hallertauer hops (first wort hop) (1.75 oz./50 g at 4% alpha acids)
3.5 AAU Saaz hops (0 min.) (1 oz./28 g at 3.5% alpha acids)
1.3 AAU Hallertauer hops (0 min.) (0.33 oz./9 g of 4.0% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP830 (German Lager) or Wyeast 2206 (Bavarian Lager) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mash the grains together at 152 °F (67 °C) for 60 minutes. A slightly thinner than normal mash will produce a higher degree of fermentability. Collect approximately 7 gallons (26.5 L) wort, adding the first wort hop addition to the kettle as you collect the wort. Boil 90 minutes, to result in about 5 gallons (19 L) and add the remaining hops at flameout and let them steep for 10 minutes before cooling. Cool the wort to 75 °F (24 °C), aerate the beer heavily, and pitch your yeast. Allow the beer to cool over the next few hours to 68 °F (20 °C), and hold at this temperature until the beer has begun fermenting, normally about 24 hours. Then cool the beer to 48 °F (9 °C) and hold there for the remainder of the fermentation, probably about 2 more weeks. Bottle or keg when the beer has dropped to its final gravity and fermentation is complete.

Extract only option: Replace Pilsner and Munich malts with 6.6 lbs. (3 kg) Pilsen liquid malt extract. Add water to make 3 gallons (11 L), and begin to heat. When temperature gets up to about 180 °F (82 °C), remove from heat and stir in the liquid malt extract and bittering hops. When all the extract is dissolved, return to heat and bring to a boil. Follow the remaining portion of the all-grain recipe, topping off to 5 gallons (19 L) after cooling.