This is an all-grain recipe that I keep as a frequent hausbier.
Recipe for 10 gallons is: 16 lbs of german or belgian pilsner malt,
2 lbs of vienna malt, 1/2 carapils malt. Use a standard two step upward infusion mash with a protein rest and a saccharide rest.
The hop schedule is 26 IBU or 6 HBU german hops, preferably perle or halletauer, late hop additions are 1 oz of saaz or tetnang for 20 min.,
and 1 oz same at 5 minutes or knockout. Use a german or czech lager yeast and ferment between 55 and 60 degrees. Starting gravity should be about 1.045.