For your malt, you will need either BSG Amylo-300 or White Labs Ultra-Ferm, 2.75 lb (1.3 kg) flaked corn (or rice if you want), and 5.5 lb (2.5 kg) domestic Pilsner malt. The schedule for the hops is 1 hour for the 0.12 oz (3.4 g) Magnum [15% AA] and 0.12 oz (3.4 g) Magnum [15% AA] for 0 mins.
For the yeast, we recommend using White Labs WLP830, Wyeast 2124, or Wyeast 2007, Fermentis Saflager W-34/70. At the beginning of the mash, add 1 dose of either BSG Amylo-300 or White Labs Ultra-Ferm.
Follow the hops schedule, and after the boil, the wort must be chilled at 48°F. You can use the traditional fermenting method or the Narziss lagering method.