Here is a good looking recipe, and it follows what some of you are currently doing for a good Festbier:https://byo.com/article/style-profile-dr-layout-2/
(5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.011
IBU = 20 SRM = 5 ABV = 6.1%
8.25 lbs. (3.7 kg) German Pilsner malt
2 lbs. (0.91 kg) German Munich malt
1.5 lbs. (0.68 kg) German Vienna malt
5 AAU German Hallertauer hops
(60 min.) (1 oz./28 g at 5% alpha acids)
0.5 oz. (14 g) German Hallertauer hops (5 min.)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or Fermentis Saflager W-34/70 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 1 tsp. calcium chloride (CaCl2) to the mash.
This recipe uses a multi-step mash with a mashout. On brew day, mash in all the grains at 131 °F (55 °C) in 15 qts. (14 L) of water and hold this temperature for 10 minutes. Raise the temperature by infusion or direct heating to 146 °F (63 °C) for 40 minutes, then to 158 °F (70 °C) for 20 minutes. Finally raise to 168 °F (76 °C) for 10 minutes to mashout, recirculating. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.
Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. Chill to 48 °F (9 °C).
Oxygenate, then pitch the yeast starter. Ferment at 50 °F (10 °C) until fermentation is complete. Rack and lager at 33 °F (1 °C) for 14 weeks. Fine with gelatin if necessary. Prime and bottle condition, or keg and force carbonate to 2.5–2.7 volumes.