Ken, here is the link to the Brulosophy blog entry:
http://brulosophy.com/methods/lager-method/Here is the recipe I used for the Pale Lager:
5.5 gal batch
OG 1.038
FG 1.009
6 lbs 8.0 oz Pilsner, Floor Malted (Weyermann) (2.0 SRM) Grain 1 86.7 %
8.0 oz Munich 20L (Briess) (20.0 SRM) Grain 2 6.7 %
8.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 3 6.7 %
1.50 oz Saaz [3.70 %] - First Wort 60.0 min Hop 4 25.7 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 5 -
0.50 oz Saaz [3.70 %] - Boil 15.0 min Hop 6 3.9 IBUs
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 7 -
1.00 oz Saaz [1.50 %] - Boil 5.0 min Hop 8 1.3 IBUs
1.0 pkg Czech Pilsner Lager (Wyeast Labs #2278) [124.21 ml] Yeast 9 -
0.50 tsp Gelatin (Secondary 48.0 hours) Fining 10 -
1.00 oz Saaz [1.50 %] - Dry Hop 4.0 Days Hop 11 0.0 IBUs
2.25L Starter
Mashed 60min at 152F
90min boil
Fermented at 55F for 4 days, then raised to 65F for 7 days.
It was cold crashed and fined with gelatin before bottling.