Dave Johson from O’Fallon was kind enough to provide us with the recipe they used for the 2006 St. Louis Brewers Heritage Festival:

5 lbs. Pale Malt (2 Row)
5 lbs Munich Malt Dark 20L
.5 lbs Caramel 120L

.25 oz. U.S. Tettnang pellets 4.3AA @ 90 min
.38 oz. U.S. Tettnang pellets 4.3AA @ 60 min
.38 oz. U.S. Hallertau pellets 4.0AA @ 60 min
.25 oz. U.S. Hallertau pellets 4.0AA @ 15 min

1 tbsp. Irish Moss @ 15min.

Mash grains at 155F
Sparge water 170F
90 min. boil

We used our Kolsch yeast, but any lager yeast will do, preferably Bavarian lager. If using the Kolsch ferment it at 60F.