Thanks for all the helpful comments and direction. Here are the revised ingredients and method. Hoping this passes muster with everyone, but as always still open to suggestions.
HOME BREW RECIPE:
Title: Skeleton Helles - Revised
Brew Method: BIAB
Style Name: Munich Helles
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.062
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.047
Final Gravity: 1.011
ABV (standard): 4.77%
IBU (tinseth): 17.35
SRM (morey): 4.13
FERMENTABLES:
7 lb - German - Pilsner (82.4%)
1.5 lb - Dry Malt Extract - Munich (17.6%)
HOPS:
0.6 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 45 min, IBU: 7.14
0.5 oz - Perle, Type: Pellet, AA: 8.2, Use: Boil for 30 min, IBU: 10.21
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 2 gal
2) Sparge, Temp: 170 F, Time: 15 min, Amount: 2 gal
OTHER INGREDIENTS:
2 tsp - Irish Mos, Time: 15 min, Type: Fining, Use: Boil
3 oz - Dry Malt Extract - Extra Light, Type: Other, Use: Primary <----- This is for the starter
YEAST:
White Labs - German Lager Yeast WLP830
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 50 - 55 F
Fermentation Temp: 50 F
Pitch Rate: 1.5 (M cells / ml / deg P)
PRIMING:
Method: Force Carbonation
Amount: 20psi
TARGET WATER PROFILE:
Profile Name: Long Beach, CA
Ca2: 44
Mg2: 18
Na: 71
Cl: 76
SO4: 123
HCO3: 93
Water Notes:
Ask Stein Fillers for recommendations on balancing water. Acidic Malt or adjuncts?
NOTES:
-- DAY 1 --
Yeast starter
-- DAY 2 --
MASH
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Heat 2 gallons water to 165F. Add grain bag and mash at 150F for 60 min.
SPARGE
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In another pot, heat 2 gallons water to 170F and transfer grain sack into it. Let sit for 15 min covered.
BOIL
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Combine pots by placing grain bag in a sieve over mash water and slowly pour sparge water over grains to rinse.
Bring to a boil and set timer for 90 min.
T-45 min: Add Hallertau Hersbrucker.
T-30 min: Add Perle and rehydrate Irish Moss.
T-15 min: Add Irish Moss.
Transfer wort to fermenter and bring total volume to 5.25g. Cool to 45F.
Crash 6L starter (in same cooling bath as fermenter). Decant, swirl and pitch. Ferment at 50F for 4-5 days.
Ramp temp up by 2 degrees each day (4 days total) to 58F and ferment for 10-14 days or until Final Gravity is stable.
Cold crash for 48 hours then rack to keg and carb/condition for 4-5 days.