Betcha you can't guess which beer this beer tries to copy.
Comes close (just make sure you don't accidentally dry-hop with Saaz hops instead of Hallertauer... oops! That batch still tasted good, but it was not quite what I expected)
ingredients
7.5 lbs Belgian Pils Malt
12 oz. 60 L Crystal Malt
8 oz. Belgian Wheat Malt
5.1 HBU Hallertauer pellets (60 minutes)
3.4 HBU Hallertauer pellets (30 minutes)
6.8 HBU Hallertauer pellets (10 minutes)
Czech Pils yeast
method-infusion
Mash in with 3 gallons of 170 degree water, aiming for 154 degree strike temperature. Hold 2 hours for conversion.
Raise to 168 degrees for mashout. Hold 10 minutes.
Sparge with about 5 gallons of water.
Boil 1 1/2 hours. Add 5.1 HBU of hops at 30 minutes, 3.4 HBU at 60 minutes, and 6.8 HBU at 80 minutes.
Ferment at 49 degrees for about 10 days, rack to secondary for another week, then lager for one month.
Dry hop in the secondary or keg with about 1/2 ounce of Hallertauer hops.
O.G. 1.050