(5 gallons/19 L, all-grain)
OG = 1.046 FG = 1.009 IBU = 33 SRM = 3 ABV = 4.6%
Warsteiner is a well-known German Pilsner. This light-colored lager has a more rounded, less crisp, malt profile compared to Bitburger. Treat your yeast well to reach the fairly low final gravity of this beer.

Ingredients

9 lbs. (4.1 kg) Pilsner malt
6 oz. (0.17 g) Carafoam® malt
7 AAU Magnum hops (60 min.) (0.5 oz./13 g at 14% alpha acids)
2 AAU Tettnang hops (15 min.) (0.5 oz./14 g at 4% alpha acids)
2 AAU Hallertau-Hersbrücker hops (15 min.) (0.5 oz./14 g at 4% alpha acids)
0.25 oz. (7 g) Hallertau-Hersbrücker hops (0 min.)
0.25 oz. (7 g) Saaz hops (0 min.)
1 tsp. Irish moss (15 min.)
Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) yeast (4 qt./4 L yeast starter)
7/8 cup (175 g) dextrose (if priming)

Step by Step

Use a step infusion mash with 15-minute rests at 131 °F (55 °C) and 140 °F (60 °C) and a 45 minute rest at 149 °F (65 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. After the boil is complete, allow the beer to sit covered for 15 minutes before cooling. After cooling, aerate and pitch yeast. Ferment at 55 °F (13 °C). Rack to secondary when fermentation is complete. Bottle or keg a few days later, when beer falls clear.

Extract with grains option: Substitute the grains in the all-grain recipe with 1.4 lbs. (1.1 kg) Pilsen dried malt extract, 3.3 lbs. (1.5 kg) Pilsen liquid malt extract, and 0.25 lbs. (0.11 kg) Carafoam® malt. In a large soup pot, heat 3 quarts (3 L) of water to 167 °F (75 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 156 °F (69 °C) for 45 minutes. While grains steep, begin heating 2.4 gallons (9 L) of water in your brewpot. When steep is over, remove 1 qt. (1 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract. Add hops as indicated and at flameout stir in the liquid malt extract until dissolved and let hot wort sit covered for 15 minutes before cooling. Top up to 5 gallons (19 L) and cool. Follow the remaining portion of the all-grain recipe.