Here is one of my favorite summer beer recipes, that I first brewed 12 years ago.
5 lbs. pils malt
3 lbs. rye malt
2.5 lbs. wheat malt
Multi-step mash. 105°F for 30 minutes, 140°F for 30 minutes, 152°F for 60 minutes. Batch sparged.
1.75 oz. Tettnanger (4.5%) 60 minutes
0.5 oz. Tettnanger 15 minutes
Wyeast 1338 European Ale
OG 1.055, FG 1.017